| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecake, No fat | 12 | Servings | |
INGREDIENTS
| 1 | 32-oz container plain; non-fat yogurt | |
| 2/3 | c | Sugar |
| 1 | ts | Vanilla |
| 2 1/2 | tb | Arrowroot powder |
| 2 | Egg whites | |
| 1/4 | c | Chocolate chips (optional) |
| Graham-cracker crust |
INSTRUCTIONS
Drain yogurt overnight through yogurt strainer; discard whey. Blend yogurt cheese with remaining ingredients until smooth. If desired, melt chocolate chips and blend with 1/2 cup batter; swirl through remaining batter. Pour into graham-cracker crust. Bake at 300 degrees for about an hour, or until firm but not stiff. Chill overnight before serving. (from the kitchen of Jill McElderry-Maxwell) From: Bruce & Jill's Favourite Family Recipes Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #291 by Bill Webster <thelma@pipeline.com> on Nov 08, 1997
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