Creamy New Yogurt Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
32 oz containers Stonyfield Fat free French Vanilla yogurt1 sleeve of graham crackers4 1/2 TBSP Earth Balance Natural Buttery Spread5 egg whites1/2 c honey4 TBSP cornstarch
1. Prepare yogurt cheese the night before making cake by lining colander with premoistened coffee filters or cheese cloth and placing it in a deep pan so whey (watery stuff from yogurt) drains off. Add both cartons of yogurt and drain, covered overnight or 24 hours to get a cream cheese consistency.
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.
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.
Nutritional Info 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
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