3½ sheets graham crackers
16 oz. fat-free yogurt cheese (see note)
½ c sugar
1 Tbsp cornstarch
½ tsp grated lemon Peel
1 lemon, juiced
1 tsp vanilla extract
2 eggs, slightly beaten
Sliced lemon and mint sprigs
1. Preheat the oven to 325 degrees F. Lightly grease an 8” pie pan or a 7” springform pan. Place the whole graham crackers on the bottom of the pan; break them to fie. Set aside.
2. Combine the yogurt cheese, sugar, cornstarch, lemon peel, lemon juice, and vanilla extract, mixing gently with a wire whisk. Stir in the eggs. Pour into the prepared pan, and smooth the top.
3. Bake 20 to 25 minutes (pie pan) or 55 minutes (springform pan) until the center is set.
4. Cool slightly, and refrigerate for 8 hours or overnight. To serve, garnish with lemon slices and mint sprigs …
Makes 8 servings.
Per Serving: 153 cal, 5g pro, 28 g carb, 2 g fat, 0.5 g sat.fat, 54 mg chol, 0 g fiber, 124 mg sodium
PointsPlus® value: 4
NOTE: To make yogurt cheese, line a strainer with a wet paper towel or cheesecloth;
set the strainer over a bowl to catch the liquid. Spoon in one 32-oz container of
fat-free plain yogurt. Cover, and refrigerate for 8 hours or overnight.
Makes about 16 oz.
Prevention / July 2000