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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 / Cheesecakes / Desserts / Pies & Pastries

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

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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