- 4 cups Plain Nonfat yogurt
- 1/2 cup graham cracker crumbs
- 1 tbsp. fat-free Fleischman Liquid Spread, butter flavor
- 1 cup nonfat cottage cheese
- 3 egg whites
- 3/4 cup sugar
- 2 tbsp. all-purpose flour
- 1 tbsp. fresh lemon juice
- 1 tsp. vanilla
- Sliced Fresh Fruit
- Fresh Mint Leaves (optional)
Spoon yogurt into large strainer with double thickness of cheesecloth or a coffee filter. Place beneath, but not touching strainer to catch liquid. Chill 24 hours. Discard liquid.Preheat oven to 325 F. In a small bowl combine crumbs and margarine spread. Press evenly into bottom of 7 to 9-inch springform pan; set aside. In food processor or blender combine cottage cheese and egg whites. Process until smooth, scraping down sides of container occasionally. Add drained yogurt, sugar, flour, lemon juice and vanilla. Process an additional 30 seconds or until well blended, scraping down side of container occasionally. Pour into crust. Place pan on baking sheet. Bake 1 hour or until set. Cool to room temperature. Cover; chill several hours or overnight. Serve with fruit. If desired, garnish with mint leaves.Yield: 12 servingsNutrition Information: (1 serving):
- 152 calories
- 1.6 grams fat
- 3.3 milligrams cholesterol
- 179 milligrams sodium
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