Yield: 8 Servings
2 c Vanilla-flavored yogurt -cheese (or 1 cup plain and -1 cup vanilla) 2 -(up to) 4 tb Sugar (optional) 1 tb Cornstarch (optional) 2 Eggs; lightly beaten (or 1 -egg and 2 whites) From: JMB275@EMAIL.PSU.EDU (Jill BANKUS) Date: Tue, 25 Jun 1996 18:38:22 -0500 [This incredibly delicious, rich-tasting cheesecake has only 80 calories per slice!] Combine yogurt cheese, sugar and cornstarch. Add eggs and mix gently with a fork or wire whisk. Pour into an 8-inch pie pan or 7-inch springform pan. Bake in a pre-heated 325 degree oven for 20 to 25 minutes (pie pan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours. Serves 8. Note: The cheesecake will be firmer if you drain the yogurt up to 24 hours and/or add cornstarch. Yogurt cheese may be kept in a covered container in the refrigerator until you have enough for the recipe. FATFREE DIGEST V96 #176 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.