| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Lowfat |
18 |
Servings |
INGREDIENTS
| 1 |
|
Container, 32 ounces of |
|
|
low-fat vanilla yogurt |
| 1 1/4 |
c |
Low-fat graham cracker |
|
|
crums finely crushed |
| 3 |
T |
Reduced fat margarine or |
|
|
butter melted |
| 2 |
T |
Reduced calorie pancake |
|
|
syrup |
| 1 |
|
8 oz fat-free cream |
|
|
cheese softened |
| 1 |
c |
Sugar |
| 1 |
c |
Nonfat plain yogurt |
| 3 |
T |
Cornstarch |
| 1/4 |
t |
Salt |
| 1/2 |
c |
Egg substitute, thawed or |
| 2 |
|
Eggs |
| 2 |
|
Egg whites |
| 2 |
T |
Lemon juice |
| 2 |
t |
Grated lemon zest |
| 2 |
t |
Vanilla extract |
| 1 |
|
16 1/2-17 oz pitted dark |
|
|
sweet cherries in syrup |
| 1 |
|
3 oz sugarless cherry |
|
|
gelatin |
| 1 |
|
20 oz light cherry pie |
|
|
filling |
| 1/4 |
t |
Almond extract |
| 1 |
|
Container, 8 oz light |
|
|
nondairy whipped topping |
|
|
thawed |
INSTRUCTIONS
1997
Add non nondairy whipped topping and pitted, dark sweet cherries, mint
sprigs and lemon zest for garnish Yogurt Cheese: Line a colander or
sieve with a coffee filter. Place the colander or sieve over a large
bowl and spoon in yogurt. Let drain. Cover and refrigerate 12 hours
Crust: Preheat oven to 325 degrees F. Spray a 10-inch springform pan
with nonstick cooking spray. In a bowl, combine graham cracker crumbs,
margarine or butter and syrup. Press crumb mixture onto bottom of pan.
Bake 10 minutes; cook on wire rack. Cheesecake: In a large bowl, beat
cream cheese at medium speed until smooth. Slowly beat in sugar. Add
yogurt cheese, non-fat yogurt, cornstarch and salt. Beat until smooth.
Add egg substitute or eggs, egg whites, lemon juice, lemon zest and
vanilla. Beat until well mixed. Pour cream cheese mixture into pan.
Bake 1 hour. Turn oven off; let cheesecake remain in oven for 1 hour.
Remove and let cool completely. Cherry Fluff Topping: Drain cherries,
reserving 3/4 cup cherry syrup. Set cherries aside. Place cherry syrup
in a small saucepan. Bring to a boil over high heat. Add cherry
gelatin and stir until completely dissoved. Place mixture in large
bowl. Add cherry pie filling and almond extract. Stir to combine. Fold
in whipped topping. Arrange cherries around top edge of cheesecake.
With metal spatula, evenly spread cherry fluff topping on top of
cheesecake. Cover and refrigerate several hours or overnight or until
cherry fluff topping is firm. To serve, gently run a thin knife around
the edge of the cheesecake. Remove the side of the pan. Garnish with
whipped topping, cherries, mint sprigs and lemon zest. Makes 18
servings. busted by sooz Posted to recipelu-digest Volume 01 Number
168 by James and Susan Kirkland <kirkland@gj.net> on Oct 26,
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