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Ingredients
- 64 ounce nonfat plain yogurt (2-32oz cartons)
- 1/2 c. honey
- 2 tsp vanilla
- 4 Tbsp. arrowroot
- 5 x egg whites
Directions
- 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 untilthoroughly chilled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2017g | |
| Calories 1572 | |
| Calories from Fat 30 | 2% |
| Total Fat 3.32g | 4% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 1411mg | 59% |
| Potassium 4843mg | 138% |
| Total Carbs 283.49g | 76% |
| Dietary Fiber 0.7g | 2% |
| Sugars 279.6g | 186% |
| Protein 105.56g | 169% |
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