Ingrients & Directions
1 32-oz container plain;
-non-fat yogurt
2/3 c Sugar
1 ts Vanilla
2 1/2 tb Arrowroot powder
2 Egg whites
1/4 c Chocolate chips (optional)
Graham-cracker crust
Drain yogurt overnight through yogurt strainer; discard whey. Blend yogurt
cheese with remaining ingredients until smooth. If desired, melt chocolate
chips and blend with 1/2 cup batter; swirl through remaining batter. Pour
into graham-cracker crust. Bake at 300 degrees for about an hour, or until
firm but not stiff. Chill overnight before serving.
(from the kitchen of Jill McElderry-Maxwell)
Yields
12 Servings