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Ingredients
- 2 ct (32-ounce) plain nonfat yogurt*
- 1Â 1/2 c. Fat free cookies, grnd into fine crumbs (I use Health Valley Cookies, available in most stores)
- 1 c. Honey
- 2 tsp Vanilla
- 4 Tbsp. Arrowroot (available at natural food stores in bulk)
- 5 x Egg whites (2 1/2 Large eggs or possibly egg substitute equivalent)
Directions
- * Day before drain yogurt to make yogurt cheese (24 hrs is best)
- 1. Preheat oven to 300 F
- 2. Moisten fingers with water and press cookie crumbs over bottom and slightly up sides of 9- or possibly 10-inch spring form pan. Refrigeratewhile preparing remaining ingredients
- 3. With beater or possibly hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites till thoroughly blended.
- 4. Pour filling into crumb lined pan.
- 5. Bake at 300 F for 60-75 min till center is set and surface is lightly browned.
- 6. Remove from oven, cold to room temperature; chill several hrs till thoroughly chilled.
- yield: 12 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 919g | |
| Calories 2682 | |
| Calories from Fat 445 | 17% |
| Total Fat 49.49g | 62% |
| Saturated Fat 12.48g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1665mg | 69% |
| Potassium 1120mg | 32% |
| Total Carbs 550.2g | 147% |
| Dietary Fiber 6.3g | 21% |
| Sugars 461.1g | 307% |
| Protein 35.54g | 57% |
