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64 oz Nonfat yogurt; plain
6 1/4 oz Health valley date delight
-ff cookies; ground into
-crumbs
1 c Honey
2 ts Vanilla
5 tb Arrowroot
5 Egg whites
The recipe is from a book called “Cooking Without Fat” by George Meteljan,
published and distributed by Health Valley Foods. All of the recipes in the
book call for Health Valley products which are generally very good. The
cheesecake recipe calls or a crust make from Health Valley cookies. I use a
different crust made from Grapenuts. Recipes for both crusts follow. The
cheesecake made with the cookie crust yields 12 servings at 214 calories
each, but only .3 grams of fat per serving.
I really like this cheesecake because it is rich and creamy, but it is a
little tart for my taste. If anyone can figure out how to take the bite out
of it, I would love to hear from you.
The cheesecake recipe calls for “yogurt cheese” made from 64 oz of plain,
nonfat yogurt. Yogurt cheese is made by wrapping the yogurt in cheesecloth
and allowing it to drain (put it in a strainer suspended over a larger
bowl) for 24 hours.
Preheat oven to 300 F Moisten fingers with water and press cookie crumbs
over bottom and up sides of 9-10″ pie pan (spray with PAM or something
first)
Beat yogurt cheese, honey, vanilla, arrowroot, and egg whites until well
blended and pour mixture into crumb lined pan.
Bake at 300 deg F for 60-75 min, until center is set and surface is lightly
browned.
Cool and chill before serving.
Alternate crust: Omit cookies and substitute grapenuts moistened with
unsweetened, apple juice concentrate. I don’t really measure, but you might
start with 6 oz apple juice concentrate and 1 1/2 C of grapenuts. Spread it
over the pie plate and up the sides. If it is not enough to cover, make
some more in about the same proportions.
Yields
8 Servings
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