- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 242.7
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 174.6 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 2.3 g
- Protein: 7.7 g
Creamy New Yogurt CheesecakeSubmitted by: KERRYAJMM
IntroductionMy variation from Tracey Champlin's found on Stonyfield farms recipes.
*****Recipe making should start the night before you want to eat it. My variation from Tracey Champlin's found on Stonyfield farms recipes.
*****Recipe making should start the night before you want to eat it.
32 oz containers Stonyfield Fat free French Vanilla yogurt
1 sleeve of graham crackers
4 1/2 TBSP Earth Balance Natural Buttery Spread
5 egg whites
1/2 c honey
4 TBSP cornstarch
DAY OF COOKING:
1. Preheat oven to 300
2. Prepare graham cracker crust by mixing melted EB Natural Buttery Spread with crushed Grahams. Press into a 9" Springform pan.
3. With a rotary beater or hand mixer, beat yogurt cheese, honey, cornstarch and egg whites until thoroughly blended. Pour into crust lined pan.
4. Bake at 300 for 60-75 minutes or until center is lightly browned.
5. Remove from oven an cook to room temp. Refridgerate several hours until thoroughly chilled.
Number of Servings: 12
Recipe submitted by SparkPeople user KMADDEN445.