| 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 |
tb |
Reduced fat margarine or butter, melted |
| 2 |
tb |
Reduced calorie pancake syrup |
| 1 |
pk |
(8 oz) fat-free cream cheese, softened |
| 1 |
c |
Sugar |
| 1 |
c |
Nonfat plain yogurt |
| 3 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Egg substitute; thawed or |
| 2 |
lg |
Eggs |
| 2 |
lg |
Egg whites |
| 2 |
tb |
Lemon juice |
| 2 |
ts |
Grated lemon zest |
| 2 |
ts |
Vanilla extract |
| 1 |
cn |
(16 1/2-17 oz) pitted dark sweet cherries in syrup |
| 1 |
pk |
(3 oz) sugarless cherry gelatin |
| 1 |
cn |
(20 oz) light cherry pie filling |
| 1/4 |
ts |
Almond extract |
| 1 |
|
Container (8 oz) light nondairy whipped topping, thawed |
INSTRUCTIONS
YOGURT CHEESE
CRUST
CHEESECAKE
CHERRY FLUFF TOPPING
Add non nondairy whipped topping and pitted, dark sweet cherries, mint
sprigs and lemon zest for garnish
1. 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
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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, 1997
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