Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 32-oz container plain; non-fat yogurt |
| ⅔ cup | Sugar |
| 1 teaspoon | Vanilla |
| 2½ tablespoon | Arrowroot powder |
| 2 \N | Egg whites |
| ¼ cup | Chocolate chips (optional) |
| \N \N | Graham-cracker crust |
Drain yogurt overnight through yogurt strainer; discard whey. Blend yogurt cheese with remaining ingredients until smooth. If desired, melt chocolate chips and blend with ½ cup batter; swirl through remaining batter. Pour into graham-cracker crust. Bake at 300 degrees for about an hour, or until firm but not stiff. Chill overnight before serving.
(from the kitchen of Jill McElderry-Maxwell) From: Bruce & Jill's Favourite Family Recipes
Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #291 by Bill Webster <thelma@...> on Nov 08, 1997