Fruity Yogurt Cheesecake

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Time to Prepare this Recipe 28 hours Prep: 24 hours Cook: 1 hours
Calories Per Serving and Nutrition Information 330 calories per serving view nutrition facts
# of servings this recipe makes 8 servings suggest servings
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Ingredients

64 ounces vanilla yogurt low-fat
1 cup powdered sugar
Crust
3/4 cup graham cracker crumbs
2 tablespoons butter melted
1 tablespoon sugar granulated
Topping
2 each peaches sliced thin
2 tablespoons apricot preserves
1/2 pint raspberries fresh

Directions

Line a large strainer with 3 layers of white paper towels.

Place strainer over a large bowl.

Scrape yogurt into strainer.

Cover and refrigerate at least 24 hours.

Yogurt will become very thick.

Mix crust ingredients in a bowl.

Press evenly over bottom of an ungreased 8 or 9 inch springform pan.

Cover and refrigerate until firm, at least 1 hour .

Mix drained yogurt and confectioners' sugar in a bowl.

Spoon into chilled crust.

Smooth surface with a rubber spatula.

Cover and chill at least 2 hours, overnight if possible.

Run a knife between cheesecake and pan sides to loosen.

Remove pan sides.

Leave cheesecake on base.

Arrange peach slices on top in a circle around the edge.

Melt preserves and brush over peaches.

Mound raspberries in the center.

Serve soon, or cover and refrigerate up to 1 day.

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Nutrition Facts

Serving Size 303g
Amount per Serving
Calories 330 17% of calories from fat
% Daily Value*
Total Fat 6.0g10%
 Saturated Fat 4.0g19%
 Trans Fat 0.0g
Cholesterol 20mg7%
Sodium 198mg8%
Total Carbohydrate 58.0g19%
 Dietary Fiber 1.0g3%
 Sugars 55.0g
Protein 12.0g25%
Vitamin A 6%  Vitamin C 8%
Calcium 42%  Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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