No-Guilt Cheesecake
Yield
12 servingsPrep
24 hrsCook
60 minReady
33 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
yogurt, plain
non-fat |
*
|
| 3 | each |
egg whites
|
*
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
graham cracker crumbs
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
margarine
melted |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
cottage cheese (low-fat 1%)
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
fruit
fresh, sliced |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
yogurt, plain
non-fat |
*
|
| 3 | each |
egg whites
|
*
|
| 177 | ml |
sugar
|
|
| 118 | ml |
graham cracker crumbs
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
margarine
melted |
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
fruit
fresh, sliced |
* |
Directions
Day before preparing cheesecake: Spoon yogurt into large strainer lined with a double thickness of cheesecloth or 3 layers of paper towels.
Place bowl beneath, but not touching strainer to catch liquid.
Cover and refrigerate 24 hours.
To prepare cheesecake: Combine crumbs and melted margarine.
Press evenly onto bottom of 7 to 9-inch springform pan; set aside.
In food processor or blender, process cottage cheese and egg whites on high speed until smooth, scraping down side occasionally.
Add strained yogurt, sugar, flour, lemon juice and vanilla.
Process on high an additional 30 seconds or until well blended.
Pour onto crust in pan.
Place pan on baking sheet.
Bake at 325℉ (160℃) for 1 hour.
Cool to room temperature.
Refrigerate several hours or overnight.
Serve with sliced fresh fruit.
