No-fat cheesecake

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

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