Cheesecake ( fruity yogurt )

Yield: 4 servings

Measure Ingredient
2 \N Containers
1 cup Confectioners' sugar
\N \N (32 oz. each) low-fat
\N \N Vanilla yogurt

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CRUST: ¾ c. graham cracker crumbs 2 tbsp. butter or margarine, melted 1 tbsp. granulated sugar TOPPING: 2 ripe peaches, sliced thin 3 tbsp. apricot preserves ½ pt. fresh raspberries 1. Line a large strainer with 3 layers of white paper towels. Place strainer over a large bowl. Scrape yogurt into strainer. Cover and refrigerate at least 24 hours.

2. Mix crust ingredients in a bowl. Press evenly over bottom of an ungreased 8 or 9 inch springform pan. Cover and refrigerate until firm, at least 1 hour.

3. Mix drained yogurt and confectioners' sugar in a bowl. Spoon into chilled crust. Smooth surface with a rubber spatula. Cover and chill at least 2 hours, overnight if possible.

4. Run a knife between cheesecake and pan sides to loosen. Remove pan sides. Leave cheesecake on base.

5. Arrange peach slices on top in a circle around the edge. Melt preserves and brush over peaches. Mound raspberries in the center.

Serve soon, or cover and refrigerate up to1 day. Makes 8 servings.

From: Kaz Langridge Date: 24 Feb 96

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