Low Fat Cheesecake

Recipe Ingredients:
16 oz. (450 g) fat-free vanilla yogurt
16 oz. (450 g) fat-free cream cheese
3 eggs (or 1/2 cup, 125 ml egg substitute)
6 Tbsp. (90 ml) sugar
1 Tbsp. (15 ml) cornstarch (cornflour)
1 tsp. (5 ml) vanilla extract
Grated zest of 1 lemon
A generous grating of fresh nutmeg
1/4 tsp. (1 ml) salt
1/4 cup (60 ml) sugar combined with
1 tsp. (5 ml) cinnamon (optional)
2 cups (500 ml) fresh strawberries, peaches, or fruit
of your choice (optional)

Preparation:
Line a colander with a double layer of cheesecloth or a large coffee
filter and drain the yogurt overnight. Combine the resulting yogurt
cheese with the remaining ingredients except for the optional items,
blending by hand or in an electric food processor until smooth.
Lightly grease a deep 7- or 8-inch (18 - 20 cm) springform or cake pan
and dust with the optional cinnamon sugar if desired. Pour the yogurt
mixture into the prepared pan and place on a baking sheet. Bake in a
preheated 325F (165F) oven for 50 to 55 minutes, until the center no
longer jiggles when shaken and a toothpick inserted in the center
comes out slightly tacky. Chill for at least 4 hours and top with
fresh fruit if desired. Serves 6 to 8.




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