1 1/2 lb Light cream cheese
2 c Non-fat plain yogurt
1/2 c Sucant
8 oz White chocolate chips
2 ts Vanilla
1 Lemon; zest of
From: smithe@usa.red-cross.org (Eric Smith)
Date: Tue, 23 Aug 1994 23:01:01 GMT
For all who have been searching for an eggless cheesecake. The cheesecake
is quite versatile and I have played around with it quite a bit.
Melt the white chocolate in a double boiler. At the same time mix the cream
cheese, yogurt, sucant and vanilla. Add the melted chips, lemon zest and
beat well for 5 min. Pour into graham cracker crust and bake @ 350 till
firm (45m to 1 hr) chill before serving.
Hints: The recipie originally called for sour cream instead of yogurt and
apricot brandy instead of lemon zest and poundcake crumbs instead of graham
crackers. I like the yogurt better, never tried the brandy and haven’t
found eggless poundcake. With the yogurt I’ve noticed that the cake will be
a little soupy when you get it out of the oven and
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From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
10 Servings