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Ingredients
Directions
- The slightly modified cheesecake recipe came from: Cooking without Fat by George Mateljan, Health Valley Foods
- Day before drain yogurt to make Yogurt Cheese.
- ( I used cheesecloth pulled tightly over a large bowl and secured the cheesecloth with a big rubberband just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese!!)
- Preheat oven to 300 degrees.
- Prepare Basic Graham Cracker Crust below in a springform pan and refrigeratewhile preparing the cheesecake.
- With a rotary beater or possibly hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites till thoroughly blended.
- Pour filling into chilled graham cracker crust.
- Bake at 300 degrees for 60-75 min, till center is set and surface is lightly browned.
- Remove from oven, cold to room temperature, chill several hrs till thoroughly chilled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 257g | |
| Calories 772 | |
| Calories from Fat 17 | 2% |
| Total Fat 1.84g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 356mg | 15% |
| Potassium 315mg | 9% |
| Total Carbs 191.86g | 51% |
| Dietary Fiber 2.8g | 9% |
| Sugars 163.65g | 109% |
| Protein 3.39g | 5% |
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