You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Yogurt Cheese and I found a large plain yogurt in my fridge, 5 months old.
- Thread starter kendall
- Start date
LEMON CHEESECAKE w/yogurt cheese
LEMON CHEESECAKE - Rich and delicious!
From NOT JUST CHEESECAKE
2 cups nonfat yogurt cheese
7 tablespoons sugar (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract
Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan.
Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs.
Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours.
Serves 8.
1 slice: Calories 100, Protein 6 gm, Carbohydrates 18 gm, Fat less than 1 gm, Cholesterol 0, Calcium 143 mg, Sodium 65 mg.
7 tablespoons sugar (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract
LEMON CHEESECAKE - Rich and delicious!
From NOT JUST CHEESECAKE
2 cups nonfat yogurt cheese
7 tablespoons sugar (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract
Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan.
Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs.
Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours.
Serves 8.
1 slice: Calories 100, Protein 6 gm, Carbohydrates 18 gm, Fat less than 1 gm, Cholesterol 0, Calcium 143 mg, Sodium 65 mg.
7 tablespoons sugar (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract
SPINACH DIP
SPINACH DIP
From NOT JUST CHEESECAKE
Makes about 2 1/2 cups.
1 package (10 oz) frozen chopped spinach, thawed
1 1/2 cups nonfat yogurt cheese
1/2 cup chopped green onions
1/2 cup chopped parsley
1 teaspoon seasoned salt (optional)
1/4 teaspoon dried dill weed
1/4 teaspoon Tabasco sauce
Drain spinach, then squeeze out as much liquid as possible. Chop finely. Combine with remaining ingredients and mix well. Cover and chill.
Makes about 2 1/2 cups.
1/4 cup: Calories 35, Protein 4 gm, Carbohydrates 5 grams, Fat less than 1 gram, Cholesterol 0, Calcium 138 mg, Sodium 51 mg
SPINACH DIP
From NOT JUST CHEESECAKE
Makes about 2 1/2 cups.
1 package (10 oz) frozen chopped spinach, thawed
1 1/2 cups nonfat yogurt cheese
1/2 cup chopped green onions
1/2 cup chopped parsley
1 teaspoon seasoned salt (optional)
1/4 teaspoon dried dill weed
1/4 teaspoon Tabasco sauce
Drain spinach, then squeeze out as much liquid as possible. Chop finely. Combine with remaining ingredients and mix well. Cover and chill.
Makes about 2 1/2 cups.
1/4 cup: Calories 35, Protein 4 gm, Carbohydrates 5 grams, Fat less than 1 gram, Cholesterol 0, Calcium 138 mg, Sodium 51 mg