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Fruity Yogurt Cheesecake

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Recipe

 

Yield

8 servings

Prep

24 hrs

Cook

1 hrs

Ready

28 hrs
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
64 ounces vanilla yogurt
low-fat
1 cup powdered sugar
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Crust
¾ cup graham cracker crumbs
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2 tablespoons butter
melted
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1 tablespoon sugar
granulated
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Topping
2 each peaches
sliced thin
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2 tablespoons apricot preserves (jam)
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½ pint raspberries
fresh
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Ingredients

Amount Measure Ingredient Features
1849.6 ml/g vanilla yogurt
low-fat
237 ml powdered sugar
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Crust
177 ml graham cracker crumbs
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3E+1 ml butter
melted
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15 ml sugar
granulated
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Topping
2 each peaches
sliced thin
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3E+1 ml apricot preserves (jam)
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237 ml raspberries
fresh
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 33017% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 198mg 8%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 3%
Sugars g
Protein 25g
Vitamin A 6% Vitamin C 8%
Calcium 42% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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