32 ounce carton of plain nonfat yogurt*
1 1/2 cups fat free cookies, ground into
1/2 cup honey
3/4 teaspoon vanilla
2 tablespoons and 1 teaspoon arrowroot
3 egg whites
1/4 cup + 1/4 cup fruit juice sweetened
* Day before: Drain yogurt to make yogurt
Preheat oven to 325 F.
Moisten fingers with water and press cookie
crumbs over bottom of 8 inch spring form pan. Chill while preparing remaining
Beat together yogurt cheese, honey, vanilla,
Beat egg whites to soft peak stage. Fold egg
whites into cheese Mixture and beat until well blended.
Pour half of filling into prepared pan. Spread
1/4 cup of jam on top; pour remaining filling on top. With knife, cut through
cheesecake to form a swirl. Smooth top with spatula.
Bake at 325 F for 50 minutes, or until center
is set and surface is lightly browned. Remove cake from oven, cool to room
Spread remaining 1/4 cup of preserves over
top of cheesecake, refrigerate until thoroughly chilled.
Of course other jams can replace the raspberry
flavor. Also I have found it good to put fresh fruit on top instead of