Easy Yogurt Cheesecake

Recipe Ingredients

2 cups	474ml	Yogurt cheese*
2/3 cup	131g / 4.6oz	Fat-free egg substitute
1/2 cup	99g / 3.5oz	Sugar - plus
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	All-purpose flour
2 teaspoons	10ml	Vanilla
3/4 cup	177ml	Nonfat sour cream
1 tablespoon	15ml	Raspberry syrup

Recipe Instructions

* To prepare the yogurt cheese, spoon 4 cups plain nonfat yogurt into 2 coffee filters or a cheesecloth-lined strainer; place over a bowl. Refrigerate, covered, at least 5 hours or overnight. Discard the liquid in the bowl. Makes 2 cups yogurt cheese.

Preheat the oven to 325 degrees. Spray a 9-inch pie plate with nonstick cooking spray.

In a large bowl, whisk the yogurt cheese, egg substitute, 1/2 cup of the sugar, the flour and vanilla until smooth. Pour the mixture into the pie plate and bake until firm and a knife inserted in the center comes out clean, about 50 minutes.

Meanwhile, in a small bowl, combine the sour cream and the remaining 2 tablespoons of the sugar. Pour over the cheesecake; drizzle with the syrup and bake until the topping is cooked through, about 15 minutes longer. Cool completely on a rack. Refrigerate, covered, until chilled, about 2 hours.

This recipe yields 8 servings.

Per Serving: 143 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 89 mg Sodium, 25 g Total Carbohydrate, 0 g Dietary Fiber, 8 g Protein, 175 mg Calcium.

Serving Provides: 1 Protein/Milk, 80 Bonus Calories.

Points Per Serving: 3.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.