Yogurt cheesecake (low fat)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Container (32 oz) low fat vanilla flavored yogurt | |
| 4 | tablespoons | Granulated sugar |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Vanilla |
| ½ | cup | Eggbeaters (or two whole eggs) |
| Nonstick cooking spray | ||
Directions
Prepare basic yogurt cheese using vanilla yogurt. Use the entire carton of yogurt. Use nonstick cooking spray on an 8 inch pie pan. In a mixing bowl, combine the yogurt cheese with all the remaining ingredients. Prepare graham cracker crust for pies, pour mixture into crust, and bake in a 325 degree preheated oven for 20 to 25 minutes. Cool and refrigerate until serving. Add strawberry or cherry pie filling to the top if desired. Serves 8.
(Note:This dessert tastes best when refrigerated 24 hours before eating. We like to use the cherry pie filling (sparingly) on top although we have also enjoyed it plain.) Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@... (L J G) on Aug 16, 1997
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