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Yogurt: Fruity Yogurt Cheesecake

Source of Recipe

Kaz Langridge


List of Ingredients

2 Containers (32 oz. each) lowfat vanilla yogurt
1 c Confectioners' sugar

CRUST:
3/4 c. graham cracker crumbs
2 tbsp. butter or margarine, melted
1 tbsp. granulated sugar

TOPPING:
2 ripe peaches, sliced thin
3 tbsp. apricot preserves
1/2 pt. fresh raspberries


Recipe

1. Line a large strainer with 3 layers of white paper towels. Place strainer over a large bowl. Scrape yogurt into strainer. Cover and refrigerate at least 24 hours.

2. Mix crust ingredients in a bowl. Press evenly over bottom of an ungreased 8 or 9 inch springform pan. Cover and refrigerate until firm, at least 1 hour.

3. Mix drained yogurt and confectioners' sugar in a bowl. Spoon into chilled crust. Smooth surface with a rubber spatula. Cover and chill at least 2 hours, overnight if possible.

4. Run a knife between cheesecake and pan sides to loosen. Remove pan sides. Leave cheesecake on base.

5. Arrange peach slices on top in a circle around the edge. Melt preserves and brush over peaches. Mound raspberries in the center. Serve soon, or cover and refrigerate up to1 day. Makes 8 servings.