-Dannon Healthy Habit
-Recipes
1 qt Plain nonfat or
Lowfat yogurt
3 Egg whites
3/4 c Sugar
1/2 c Graham cracker crumbs
2 tb Flour
1 tb Margarine; melted
1 tb Lemon juice
1 c Lowfat cottage cheese
1 ts Vanilla extract
Fresh fruit; sliced
Day before preparing cheesecake: Spoon yogurt into large strainer
lined with a double thickness of cheesecloth or 3 layers of paper
towels. Place bowl beneath, but not touching strainer to catch
liquid. Cover and refrigerate 24 hours.
To prepare cheesecake: Combine crumbs and melted margarine. Press
evenly onto bottom of 7 to 9-inch springform pan; set aside. In food
processor or blender, process cottage cheese and egg whites on high
speed until smooth, scraping down side occasionally. Add strained
yogurt, sugar, flour, lemon juice and vanilla. Process on high an
additional 30 seconds or until well blended. Pour onto crust in pan.
Place pan on baking sheet. Bake at 325 degrees F for 1 hour. Cool to
room temperature. Refrigerate several hours or overnight. Serve with
sliced fresh fruit.
Serves 12. Calories: 140, Protein: 7g, Fat: 2.5g, Cholesterol: 5mg,
Calcium: 147mg, (those figures are using lowfat yogurt, non-fat yogurt
decreases the fat grams per serving to about 1.3g)
Yields
2 Servings