Date: Tue, 17 Aug 93 11:24:14 EDT
From: email@example.com (Steve Anich, Eaton Corporation, Milwaukee)
This is a recipe from a friend. The comments at the end are his.
[recipe originally from: _Cooking Without Fat_ by George Mateljan]
CREAMY NEW YORK CHEESECAKE
2 32-ounce cartons plain nonfat yogurt*
1 1/2 cups fat free cookies, ground into fine crumbs
(I use Health Valley Cookies, available in most stores)
1 cup honey
2 teaspoons vanilla
4 tablespoons arrowroot (available at natural food stores in bulk)
5 egg whites (2 1/2 eggs or egg substitute equivalent)
* Day before drain yogurt to make yogurt cheese (24 hours is best)
1. Preheat oven to 300 F
2. Moisten fingers with water and press cookie crumbs over bottom and
slightly up sides of 9- or 10-inch spring form pan. Chill while preparing
3. With beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot
and egg whites until thoroughly blended.
4. Pour filling into crumb lined pan.
5. Bake at 300 F for 60-75 minutes until center is set and surface is lightly
6. Remove from oven, cool to room temperature; refrigerate several hours
until thoroughly chilled.
yield: 12 servings
Fat .3 (that is right, read this as "point 3 grams")
Percentage of calories from fat: 1%
Choleserol 2.7 milligrams
Sodium 156 milligrams
Dietary Fiber 1.3 grams
It takes almost like a cheesecake but there is a subtle difference.
I had this with fresh strawberries on top. It would probably be
possible to substitute a can of pumpkin filling for 1 of the 32 ounces
of yogurt. Pumpkin is actually a fruit. It is also a member of the
squash family. By substituting pumpkin for yogurt, you would probably
gain complex carbohydrates, lose protein, and exchange one set of
vitamins for another. Overall the balance would improve on the dessert.