3 sheets graham crackers

16 oz. fat-free yogurt cheese (see note)

c sugar

1 Tbsp cornstarch

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