Recipe - Light Cheesecake With Double Cherry Fluff Topping

YOGURT CHEESE
1 Container (32 ounces) of
lowfat vanilla yogurt

CRUST
1 One fourth cup Lowfat graham cracker
crums, finely crushed
3 tablespoon Reduced fat margarine or
butter, melted
2 tablespoon Reduced calorie pancake
syrup

CHEESECAKE
1 pack (8 oz) fatfree cream
cheese, softened
1 cup Sugar
1 cup Nonfat plain yogurt
3 tablespoon Cornstarch
One fourth teaspoon Salt
One half cup Egg substitute; thawed or
2 lg Eggs
2 lg Egg whites
2 tablespoon Lemon juice
2 teaspoon Grated lemon zest
2 teaspoon Vanilla extract

CHERRY FLUFF TOPPING
1 cn (16 1/217 oz) pitted dark
sweet cherries in syrup
1 pack (3 oz) sugarless cherry
gelatin
1 cn (20 oz) light cherry pie
filling
One fourth teaspoon Almond extract
1 Container (8 oz) light
nondairy whipped topping,
thawed

Add non nondairy whipped topping and pitted, dark sweet cherries, mint
sprigs and lemon zest for garnish

1. Yogurt Cheese: Line a colander or sieve with a coffee filter. Place the
colander or sieve over a large bowl and spoon in yogurt. Let drain. Cover
and refrigerate 12 hours

2. Crust: Preheat oven to 325 degrees F. Spray a 10inch springform pan
with nonstick cooking spray. In a bowl, combine graham cracker crumbs,
margarine or butter and syrup. Press crumb mixture onto bottom of pan. Bake
10 minutes; cook on wire rack.

3. Cheesecake: In a large bowl, beat cream cheese at medium speed until
smooth. Slowly beat in sugar. Add yogurt cheese, nonfat yogurt, cornstarch
and salt. Beat until smooth. Add egg substitute or eggs, egg whites, lemon
juice, lemon zest and vanilla. Beat until well mixed.

4. Pour cream cheese mixture into pan. Bake 1 hour. Turn oven off; let
cheesecake remain in oven for 1 hour. Remove and let cool completely.

5. Cherry Fluff Topping: Drain cherries, reserving Three fourths cup cherry syrup.
Set cherries aside. Place cherry syrup in a small saucepan. Bring to a boil
over high heat. Add cherry gelatin and stir until completely dissoved.
Place mixture in large bowl. Add cherry pie filling and almond extract.
Stir to combine. Fold in whipped topping.

6. Arrange cherries around top edge of cheesecake. With metal spatula,
evenly spread cherry fluff topping on top of cheesecake. Cover and
refrigerate several hours or overnight or until cherry fluff topping is
firm.

7. To serve, gently run a thin knife around the edge of the cheesecake.
Remove the side of the pan. Garnish with whipped topping, cherries, mint
sprigs and lemon zest. Makes 18 servings. busted by sooz
Posted to recipeludigest Volume 01 Number 168 by James and Susan Kirkland
kirkland@gj.net on Oct 26, 1997