| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Vegetarian | Dessert | 8 | Servings |
INGREDIENTS
| 2 | c | Vanilla-flavored yogurt cheese (or 1 cup plain and 1 cup vanilla) (up to) |
| 4 | tb | Sugar (optional) |
| 1 | tb | Cornstarch (optional) |
| 2 | Eggs; lightly beaten (or 1 egg and 2 whites) |
INSTRUCTIONS
From: JMB275@EMAIL.PSU.EDU (Jill BANKUS) Date: Tue, 25 Jun 1996 18:38:22 -0500 [This incredibly delicious, rich-tasting cheesecake has only 80 calories per slice!] Combine yogurt cheese, sugar and cornstarch. Add eggs and mix gently with a fork or wire whisk. Pour into an 8-inch pie pan or 7-inch springform pan. Bake in a pre-heated 325 degree oven for 20 to 25 minutes (pie pan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours. Serves 8. Note: The cheesecake will be firmer if you drain the yogurt up to 24 hours and/or add cornstarch. Yogurt cheese may be kept in a covered container in the refrigerator until you have enough for the recipe. FATFREE DIGEST V96 #176 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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