2 c Plain yogurt
1 3/4 c Graham cracker crumbs
2 ts Vanilla extract
3/4 ts Ground cinnamon
5 tb Low-fat margarine; melted
1 c Orange juice
1 1/2 ts Orange peel; grated
1 ts Lemon peel; grated
1/2 c Nonfat sour cream
1/2 c Sugar
1/2 c All purpose flour
2 lg Eggs; separated
**Begin preparing this two days before you plan to serve
Line strainer with three layers of cheesecloth. Set over large bowl. Add
yogurt. Fold cheesecloth over yogurt. Place in refrigerator. Let yogurt
drain overnight. Discard liquid.
Preheat oven to 350?. Mix graham cracker crumbs, vanilla extract and
cinnamon in small bowl. Mix in margarine. Press mixture onto bottom and 1
inch up sides of 9-inch diameter springform pan. Bake crust 10 minutes.
Cool. Maintain oven temperature.
Boil orange juice and grated peels in small saucepan until reduced to 1/4
cup, about 9 minutes. Cool.
Mix drained yogurt, reduced orange juice mixture, sour cream, sugar, flour
and yolks in medium bowl to blend. Beat egg whites in another medium bowl
until stiff but not dry. Fold egg whites into sour cream mixture in 2
additions.
Pour filing into crust. Bake cheesecake until filling sets, about 30
minutes. Remove cake from oven. Cool on rack. Refrigerate cheesecake
overnight.
Using small knife, cut around sides of cake to loosen. Release pan sides.
Transfer cake to platter.
Printed in
Yields
10 Servings