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Wednesday, June 13, 2001
Cheesecake goes guiltless
Nonfat yogurt cheese keeps taste high and the fat grams low
Associated Press
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Associated Press
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Yogurt cheesecake is rich with good taste but low in fat, prepared with homemade nonfat yogurt cheese.
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Cheesecake can be almost guiltless - that is, rich in good taste but low in fat. The trick is to use homemade, nonfat yogurt cheese.
Making yogurt cheese is a breeze. Simply drain yogurt overnight through cheesecloth and refrigerate. The result: a thick, creamy cheese that can be used for baking or combined with flavorings.
Be sure you begin to make the yogurt cheese at least 12 hours before you start the cheesecake recipe.
Yogurt Cheesecake
1 cup low-fat graham cracker crumbs
2 tablespoons butter, melted
6 cups nonfat yogurt cheese (recipe follows)
1-1/2 cups sugar
3 eggs
1/4 cup flour
1 tablespoon vanilla
1 teaspoon grated lemon zest
Assorted berries and/or cut fruits in season as desired, for garnish
Preheat oven to 350 F.
In bowl, mix crumbs and butter. Pat evenly over bottom of a 9-inch springform pan. Bake 10 minutes. Remove from oven; set aside. Raise oven temperature to 450 F. In the bowl of an electric mixer, beat yogurt cheese, sugar and eggs on high speed for one minute. Mix in flour, vanilla and zest just until blended. Pour into prepared crust. Bake 10 minutes. Reduce oven temperature to 250 F and continue to bake for one hour or until center barely jiggles when cake is shaken. Run a thin-bladed knife between cake and pan. Cool slightly, then refrigerate, uncovered, until cake is completely chilled, at least three hours. Garnish as desired. Cut into wedges to serve. (If making ahead, cover when cool and chill up to one day.)
Makes 8 to 10 servings.
Nutrition information per serving: 330 cal., 5 g fat, 14 g pro., 57 g carbo., 0.6 g fiber, 74 mg chol., 196 mg sodium.
Recipe from California Milk Advisory Board
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