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    You are in: Home / Recipes / Low Fat Yogurt Cheesecake Recipe
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    Low Fat Yogurt Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Vino Girl's Note:

    This yogurt cheesecake is crustless, but you can certainly pour this into one if you like. The yogurt must sit overnight so please plan ahead. From Stonyfield Farms.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Using layered cheesecloth, strain the whey from the yogurt overnight to make yogurt cheese.
    2. 2
      Preheat the oven to 300°F and place an oven safe dish containing warm water on the lowest rack.
    3. 3
      In a large mixing bowl, cream together the cream cheese and sugar.
    4. 4
      Fold in yogurt cheese, egg whites, flour and vanilla until well combined.
    5. 5
      Pour into a non-stick spring form pan and bake on the highest oven rack for one hour.
    6. 6
      Turn off the oven and allow the cheesecake to cool for 30 minutes with the door ajar.
    7. 7
      Remove from oven and chill for at least 2 hours before serving.

    Ratings & Reviews:

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    Nutritional Facts for Low Fat Yogurt Cheesecake

    Serving Size: 1 (143 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 190.9
     
    Calories from Fat 12
    45%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.8 g
    4%
    Cholesterol 6.0 mg
    2%
    Sodium 268.5 mg
    11%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 0.0 g
    0%
    Sugars 31.4 g
    125%
    Protein 10.1 g
    20%

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