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Yogurt Cheese Cake (Don Bosman)
Author/Submitted by:
From "Not Just Cheesecake! The Low-Fat, Low-Cholesterol, Low Calorie, Great Dessert Cookbook" by Marilyn Stone et al (@ 1988 by Triad Publishing Co.) as reprinted in the March/April 1989 TMEN (The Mother Earth News)
Servings: 4
Categories:
Cakes
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Cheesecakes
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Desserts
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Pies & Pastries
Ingredients: 32
ounces
vanilla yogurt, lowfat 2
tablespoons
sugar,
or more if needed
1
tablespoon
cornstarch 1
tablespoon
fresh lemon juice 1
teaspoon
vanilla 2
eggs,
lightly beaten
Directions:
1.
THE DAY BEFORE drain the yogurt of the whey. (Pour into a fine mesh strainer and let drain in the fridge; the whey is great by itself or in cooking.) You should have a cream cheese consistency.
2.
Preheat oven to 325 degrees. Lightly grease an 8" pie pan or 7" springform pan. Place the yogurt cheese in a mdm sized bowl. Add the sugar, cornstarch, lemon juice, and vanilla, mixing gently with a a fork or wire whisk until well blended. Stir in the eggs. Pour into the prepared pan, and smooth top with spatula. Bake until the center is set: about 20-25 minutes for a pie pan, 45-50 minutes for a springform. (Judge by looking; the middle should stop wiggling.) Cool slightly on a wire rack, than refrigerate until chilled. Serves 8 stingy people or perfect sized for two of us normal people.;-)
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