INGREDIENTS

INSTRUCTIONS

Heat oven to 325°F. Remove rim from 8-inch springform pan and place 12-inch
square sheet of aluminum foil over bottom. Carefully replace rin, leaving
edges of foil outside pan. Smooth foil edges up over side of pan.
Generously coat inside of pan with nonstick vegetable cooking spray. Place
pan in 9-inch square baking pan and set aside.
In medium-size bowl, with wire whisk, beat eggs until frothy. Add yogurt
and beat until completely combined; pour into prepared pan. Pour hot water
into square pan to reach about 1 inch up side of spring-form pan.
Bake yogurt cake 50 to 60 minutes or until center appears set when pan is
gently tapped. Turn off oven and leave cake in oven 30 minutes longer.
Cool cake in pan on wire rack to room temperature. Refrigerate several
hours or overnight before cutting.
To serve, release and remove side of springform pan. Trim foil 1/2 inch
from edge of pan bottom and tuck under pan bottom. Place yogurt cake on
serving plate. Arrange strawberries, pointed tips up, on top and brush with
melted jelly. Surround cake with lemon thyme sprigs, if desired.
NOTES : Low-fat yogurt gives this easy, cheese-cake-like dessert the
smoothness and rich taste usually associated with high-fat, high-calories
sweets.
Recipe by: Country Living (April 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,
1998

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