Yogurt is the secret in this creamy, maple-flavoreddessert. By draining the yogurt overnight in cheesecloth, themixture sets up for a no-bake filling that’s low in fat–it’sreally simple.
Recipe: Maple-Cinnamon YogurtCheesecake
5 cups plain yogurt with no gelatin* (about2 3/4 pounds)
Nonstick cooking spray
1 1/4 cups graham cracker crumbs
3 tablespoons butter or margarine, melted
1 tablespoon pure maple syrup
1/4 teaspoon ground cinnamon
1/2 cup pure maple syrup
Sliced fruit and fresh berries (optional)
Makes 8 servings.
Individual Cheesecakes: Prepare as above, except lightly coat 8 (6-ounce)custard cups with cooking spray. Prepare crust as directed. Set1/4 cup of the crust mixture aside. Press remaining crust mixtureinto bottoms of individual cups. Bake and cool crusts as above.Divide filling mixture between individual cups. Serve with thesliced fruit and fresh berries, if you like, and sprinkle thecheesecake tops with the reserved 1/4 cup crust mixture.
*Note: We used Dannon yogurt for this recipe.To check your yogurt for gelatin, look at the ingredients liston the label. Yogurt with gelatin won’t drain to make a cheeselikefilling. The longer yogurt drains, the firmer the cheesecakefilling will be.
Nutritional facts per serving (1/8 of recipe):calories: 244, total fat: 8g, cholesterol: 20mg, sodium:217mg, carbohydrate: 36g, fiber: 0g
Recipe provided by Better Homes and Gardens- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.
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