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Creamy Raspberry Yogurt Torte




Source of Recipe


Internet


List of Ingredients




3 - 6 ounce containers fat free raspberry yogurt
butter and graham cracker crumbs, for preparing the pan
8 ounces reduced fat cream cheese, room temperature
1 cup sugar
2 ounces white chocolate, melted
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
2 eggs
2 tablespoons all-purpose flour


Recipe



Place the yogurt in a strainer lined with a coffee filter and set the whole assembly over a bowl. Refrigerate for three hours, which will allow some of the liquid to drain away from the yogurt. Discard the liquid.

Preheat the oven to 300 degrees. Butter a 9-inch springform pan and lightly dust its interior with graham cracker crumbs. Using an electric mixer at high speed, beat the cream cheese and sugar until smooth and fluffy. Blend in the drained yogurt. Add the melted white chocolate, followed by the lemon juice, zest, and vanilla extract, scraping the bowl as needed. Reduce the mixer speed to low and add the eggs one at a time, scraping after each addition. Blend in flour on low speed.

Pour the batter into the prepared pan (it will be only an inch or so deep). Bake in the preheated oven for 65 to 75 minutes, until well set in the center. Cool thoroughly, then refrigerate for several hours or overnight before serving. The completed torte can be stored in the refrigerator, well wrapped, for up to three days.

Serves 10