Fruity Yogurt Cheesecake

* Exported from MasterCook *

Fruity Yogurt Cheesecake

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
64 ounces low-fat vanilla yogurt
1 cup confectioners' sugar
---crust---
3/4 cup graham cracker crumbs
2 tablespoons butter or margarine -- melted
1 tablespoon granulated sugar
---topping---
2 ripe peaches -- sliced thin
2 tablespoons apricot preserves
1/2 pint fresh raspberries

1. Line a large strainer with 3 layers of white paper towels. Place strainer
over a large bowl. Scrape yogurt into strainer. Cover and refrigerate at lea
st 24 hours. Yogurt will become very thick.

2. Mix crust ingredients in a bowl. Press evenly over bottom of an ungreased
8 or 9 inch springform pan. Cover and refrigerate until firm, at least 1 hour
.

3. Mix drained yogurt and confectioners' sugar in a bowl. Spoon into chilled
crust. Smooth surface with a rubber spatula. Cover and chill at least 2 hour
s, overnight if possible.

4. Run a knife between cheesecake and pan sides to loosen. Remove pan sides.
Leave cheesecake on base.

5. Arrange peach slices on top in a circle around the edge. Melt preserves a
nd brush over peaches. Mound raspberries in the center. Serve soon, or cover
and refrigerate up to 1 day. Makes 8 servings.

busted by sooz

- - - - - - - - - - - - - - - - - -