Yield: 8 Servings
|2 cups||Vanilla-flavored yogurt cheese (or 1 cup plain and 1 cup vanilla) (up to)|
|4 tablespoons||Sugar (optional)|
|1 tablespoon||Cornstarch (optional)|
|2||Eggs; lightly beaten (or 1 egg and 2 whites)|
From: JMB275@... (Jill BANKUS)
Date: Tue, 25 Jun 1996 18:38:22 -0500 [This incredibly delicious, rich-tasting cheesecake has only 80 calories per slice!]
Combine yogurt cheese, sugar and cornstarch. Add eggs and mix gently with a fork or wire whisk. Pour into an 8-inch pie pan or 7-inch springform pan.
Bake in a pre-heated 325 degree oven for 20 to 25 minutes (pie pan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours. Serves 8.
Note: The cheesecake will be firmer if you drain the yogurt up to 24 hours and/or add cornstarch. Yogurt cheese may be kept in a covered container in the refrigerator until you have enough for the recipe.
FATFREE DIGEST V96 #176
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .