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1993-01-25
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Digest: #156
Date: Tue, 9 Jul 91 22:51:58 GMT
From: jane@kudu.ee.lbl.gov (Jane Colman)
Subject: OVO-LACTO: Low Fat Cheesecake
YOGURT CHEESE CAKE
This is a basic recipe adapted from the book Not Just Cheesecake! by
Marilyn Stone, Shelley Melvin and Charlie Crawford, Triad Publishing Co.
32-ounce carton plain or vanilla nonfat yogurt
1/4 cup or more sugar for plain yogurt, less for vanilla
1 tablespoon cornstarch
1 tablespoon lemon juice (optional)
1 teaspoon (or more) vanilla
2 eggs, lightly beaten (or 1 egg and 2 whites, or 3 egg
whites, or an egg substitute such as Egg Beaters)
Drain yogurt overnight to make yogurt cheese (a coffee filter is good
for this).
Preheat oven to 325 degrees. Lightly greease an 8-inch pie pan or
7-inch springform pan.
Combine yogurt cheese with sugar, cornstarch, lemon juice, and
vanilla. Mix gently until well blended, then stir in the eggs.
Pour into prepared pan and smooth the top with a spatula. Bake until
center is set: 20 to 25 minutes for a pie pan, or 45 to 55 minutes for
a springform.
Cool slightly on a wire rack, then refrigerate until chilled.
The authors suggest leaving out the traditional bottom crust, but give
several recipes for the traditional graham cracker crust and a couple
of others which can be used if desired. They also include many
variations for different flavors, and recipes for yogurt cheese
desserts other than cheesecake.
Jane Colman JLColman@lbl.gov or jane@kudu.ee.lbl.gov