No-fat cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 32-oz container plain; non-fat yogurt | |
| ⅔ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 2½ | tablespoon | Arrowroot powder |
| 2 | Egg whites | |
| ¼ | cup | Chocolate chips (optional) |
| Graham-cracker crust | ||
Directions
Drain yogurt overnight through yogurt strainer; discard whey. Blend yogurt cheese with remaining ingredients until smooth. If desired, melt chocolate chips and blend with ½ cup batter; swirl through remaining batter. Pour into graham-cracker crust. Bake at 300 degrees for about an hour, or until firm but not stiff. Chill overnight before serving.
(from the kitchen of Jill McElderry-Maxwell) From: Bruce & Jill's Favourite Family Recipes
Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #291 by Bill Webster <thelma@...> on Nov 08, 1997
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