Berry Yogurt Cheese Cake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 178.5
  • Total Fat: 6.4 g
  • Cholesterol: 10.6 mg
  • Sodium: 132.6 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.2 g

View full nutritional breakdown of Berry Yogurt Cheese Cake calories by ingredient
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Number of Servings: 6


    1/2 cup graham wafer crumbs (about 64 grams)
    1 tbsp becel olive oil spread (melted)
    1/2 egg white

    2 cups plain, whole milk yogurt

    1/2 cup Nature's Flavors xylitol syrup (any flavor you like)
    3 cups fresh or frozen berries (thawed)


Take coffe filters and line a strainer with them. Suspend over a bowl. Put yogurt into strainer and refridgerate overnight. Next day, liquid should be in the bowl. What is left in the strainer is yogurt cheese.

Preheat oven to 350 degrees. If you do not have small pyrex dishes or ramekins, then lightly oil a LARGE size muffin tin. The large size that holds SIX muffins.

Combine crust ingredients and divide among the six muffin cups. Press down evenly. Bake for about 8 minutes. Cool on wire rack.

Combine berries with xylitol syrup while you spread the yogurt cheese in each of the muffin cups. Top with berry mixture. Chill for several hours, or even freeze if desired and thaw slightly before serving.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user HAWGWILD1.

TAGS:  Desserts |

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