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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 249.6
  • Total Fat: 11.3 g
  • Cholesterol: 88.8 mg
  • Sodium: 188.6 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 37.4 g

View full nutritional breakdown of Rosemary's Yogurt Cheese Cake calories by ingredient
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Rosemary's Yogurt Cheese Cake

Submitted by: YOSHIKO62

Introduction

My husband gets a migraine every time I have used cream cheese or the lower calorie type so I decided to created a simple cheesecake that we both can enjoy. My husband gets a migraine every time I have used cream cheese or the lower calorie type so I decided to created a simple cheesecake that we both can enjoy.
Number of Servings: 12

Ingredients

    Mountain High Lowfat All Natural Yogurt - Vanilla, 4 cups
    Cottage Cheese,1% milkfat, - .50 cup
    4 large eggs
    .25 cup cornstarch
    1 Tablesoon Lemon Peel
    3 oz Fresh Lemon juice
    Wilderness Lite Cherry Pie Filling or Topping, 3.5 cup

    Graham Crackers, plain 1.5 cup, crushed
    Butter, unsalted, .50 cup melted

Directions

Heat convection oven or conventional oven to 350 degrees,
Add crushed graham cracker to melted butter and pat into bottom of pan. (I used a 9" glass pie pan). Bake at 350 degrees for about 10 minutes until firm. Cool for 30 minutes.
Mix all ingredients except the Cherry Pie Filling in a medium sized bowl until smooth. Pour this mix into the cooled pie pan.
Bake the pie for up to 75 minutes at 325 degrees. Cool for about an hour. Spread the Cherry Pie Filling to the top of the pie and cool in refrigerator for at least two hours before serving.

Serving Size: 1/12 of pie

Number of Servings: 12

Recipe submitted by SparkPeople user YOSHIKO62.






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