| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pie | 10 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Light cream cheese |
| 2 | c | Non-fat plain yogurt |
| 1/2 | c | Sucant |
| 8 | oz | White chocolate chips |
| 2 | ts | Vanilla |
| 1 | Lemon; zest of |
INSTRUCTIONS
From: smithe@usa.red-cross.org (Eric Smith) Date: Tue, 23 Aug 1994 23:01:01 GMT For all who have been searching for an eggless cheesecake. The cheesecake is quite versatile and I have played around with it quite a bit. Melt the white chocolate in a double boiler. At the same time mix the cream cheese, yogurt, sucant and vanilla. Add the melted chips, lemon zest and beat well for 5 min. Pour into graham cracker crust and bake @ 350 till firm (45m to 1 hr) chill before serving. Hints: The recipie originally called for sour cream instead of yogurt and apricot brandy instead of lemon zest and poundcake crumbs instead of graham crackers. I like the yogurt better, never tried the brandy and haven't found eggless poundcake. With the yogurt I've noticed that the cake will be a little soupy when you get it out of the oven and REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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