| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
ct |
(32-oz) plain nonfat yogurt* |
| 1 1/2 |
c |
Fat free cookies; ground into fine crumbs (I use Health Valley Cookies, available in most stores) |
| 1 |
c |
Honey |
| 2 |
ts |
Vanilla |
| 4 |
tb |
Arrowroot (available at natural food stores in bulk) |
| 5 |
|
Egg whites (2 1/2 eggs or egg substitute equivalent) |
INSTRUCTIONS
* Day before drain yogurt to make yogurt cheese (24 hours is best)
1. Preheat oven to 300 F
2. Moisten fingers with water and press cookie crumbs over bottom and
slightly up sides of 9- or 10-inch spring form pan. Chill while preparing
remaining ingredients
3. With beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot
and egg whites until thoroughly blended.
4. Pour filling into crumb lined pan.
5. Bake at 300 F for 60-75 minutes until center is set and surface is
lightly browned.
6. Remove from oven, cool to room temperature; refrigerate several hours
until thoroughly chilled.
yield: 12 servings
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Joan
Hartman[SMTP:jet2jeth@lightspeed.net] on May 19, 1996
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