Yogurt Cheese Cake (Don Bosman)
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)
Pies & Pastries
vanilla yogurt, lowfat
or more if needed
fresh lemon juice
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.;-)
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.