-Dannon Healthy Habit
-Recipes
1 qt Plain nonfat or
Lowfat yogurt
3 Egg whites
3/4 c Sugar
1/2 c Graham cracker crumbs
2 tb Flour
1 tb Margarine; melted
1 tb Lemon juice
1 c Lowfat cottage cheese
1 ts Vanilla extract
Fresh fruit; sliced
Day before preparing cheesecake: Spoon yogurt into large strainer lined
with a double thickness of cheesecloth or 3 layers of paper towels. Place
bowl beneath, but not touching strainer to catch liquid. Cover and
refrigerate 24 hours.
To prepare cheesecake: Combine crumbs and melted margarine. Press evenly
onto bottom of 7 to 9-inch springform pan; set aside. In food processor or
blender, process cottage cheese and egg whites on high speed until smooth,
scraping down side occasionally. Add strained yogurt, sugar, flour, lemon
juice and vanilla. Process on high an additional 30 seconds or until well
blended. Pour onto crust in pan. Place pan on baking sheet. Bake at 325
degrees F for 1 hour. Cool to room temperature. Refrigerate several hours
or overnight. Serve with sliced fresh fruit.
Serves 12. Calories: 140, Protein: 7g, Fat: 2.5g, Cholesterol: 5mg,
Calcium: 147mg, (those figures are using lowfat yogurt, non-fat yogurt
decreases the fat grams per serving to about 1.3g)
Yields
2 Servings