| 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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