Glazed Cheesecake with Fruit
Yogurt cheese is a key ingredient in this recipe.
Source: EatingWell Magazine, Holiday Issue 1995
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Recipe Summary
Ingredients
Directions
Tips
To make yogurt cheese: Line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Add 6 cups low-fat plain yogurt. Let stand for 15 minutes then place the colander over a bowl. Cover with plastic wrap and refrigerate for 24 hours. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to an airtight container. Makes 2 cups. Cover and chill for up to 1 week.
Nutrition Facts
Serving Size: 1/16 wedge
Per Serving:
279 calories; protein 11.3g; carbohydrates 46.9g; dietary fiber 2.3g; sugars 33g; fat 5.3g; saturated fat 1.8g; cholesterol 33.9mg; vitamin a iu 258.1IU; vitamin c 49.4mg; folate 46.9mcg; calcium 190.4mg; iron 1.5mg; magnesium 27.6mg; potassium 370.5mg; sodium 250mg; thiamin 0.1mg.
Exchanges:
1 fruit, 2 other carbohydrate, 1 fat