Lowfat CrustLess Cheesecake - 3 pts

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Lowfat CrustLess Cheesecake - 3 pts

32 oz lowfat plain Stonyfield Farm Yogurt (to yield 2 cups of

Stonyfield Farm Yogurt cheese)

2 8oz-packages non-fat cream cheese

1 cup sugar

4 egg whites, lightly beaten

2 tablespoons all purpose flour

2 teaspoons vanilla extract

 

 

 

 

Using a yogurt cheese maker or layered cheesecloth, strain the whey

from one 32oz container of yogurt overnight to make yogurt cheese.

 

Preheat the oven to 300°F and place an oven safe dish containing warm

water on the lowest rack to provide steam.

 

In a large mixing bowl, cream together the nonfat cream cheese and

sugar. Fold in yogurt cheese, egg whites, flour and vanilla until well

combined. Pour into a non-stick spring form pan and bake on the

highest oven rack for one hour. Turn off the oven and allow the

cheesecake to cool for 30 minutes with the door ajar. Remove from oven

and chill for at least 2 hours before serving.

 

12 servings

 

Nutrition Facts: Calories 130; Calories from Fat 10; Total Fat 1g;

Cholesterol 5mg; Total Carbohydrates 24g; Protein 9g

 

Source: Stonyfield Farm

Formatted by Chupa Babi in MC: 03.31.07

 

ChupaNote: I make yougurt cheese by putting the yogurt in the top of a

ceramic Melita cone coffe filter and letting it drain overnight. If

you want to weight it, fill a ziplock bag with beans and place on top.

Next time, I'll add some vanilla beans to the cheese and yougurt

mixture. Maybe some honey.

Twelve servings! Who are they kidding! More like 8.

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