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Creamy New York Cheesecake (Ovo Lacto)

 

9

Yield

1

servings

Prep

10

min

Cook

75

min

Ready

85

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

2 cartons yogurt, non-fat
plain, 32 ounces
*
½ cup honey
2 teaspoons vanilla extract
4 tablespoons arrowroot flour
5 each egg whites
*

Directions

Day before drain yogurt to make Yogurt Cheese.

Use cheesecloth pulled tightly over a large bowl and secured the cheesecloth with a big rubberband just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese.

Preheat oven to 300℉ (150℃).

Prepare Basic Graham Cracker Crust below in a springform pan and chill while preparing the cheesecake.

With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended.

Pour filling into chilled graham cracker crust.

Bake at 300℉ (150℃) for 60 to 75 minutes, until center is set and surface is lightly browned.

Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 6530% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 56g 56%
Dietary Fiber 1g 6%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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