Someone besides me thought it was good, so I'll give you the recipe! Based on the Kraft Food's "What's Cooking" recipe (Spring 2007 edition) I used my fiber added crust, and Graham Kerr's Yogurt Cheese to lower fat and carbohydrates. This has a smooth, creamy texture, and isn't too heavy. I served it once with a homemade blueberry sauce made with Splenda, and once with fresh strawberries and whipped topping. Beautiful.
1 cup (250 ml) low-fat graham cracker crumbs (about 12 squares)
1/2 cup (125 ml) toasted wheat germ
1 Tablespoon (15 ml) Splenda
2 Tablespoons (30 ml) olive oil
2 - 750 ml tubs of low-fat plain/ natural yogurt with NO gelatin listed in the ingredients (I used 1% fat yogurt)
1/4- 1/3 cup Splenda
1 teaspoon vanilla
1/2 cup fat-free sour cream
THE EVENING BEFORE: line a wire mesh sieve with paper towel, and empty the yogurt tubs into the sieve. Let stand over the sink or a large bowl overnight to let the liquid drain off the yogurt. In the morning- yogurt cheese!
Combine cracker crumbs, wheat germ and first amount of Splenda in food processor. While processor is on low speed, slowly add olive oil. When crumbs and oil are well combined, press firmly into bottom and up the sides of a 9 inch pie plate.Bake at 350* F., for about 10 minutes, til lightly browned and set.
Lower oven temperature to 325 * F.
Beat yogurt cheese, second amount of Splenda and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 25- 30 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven. Cool. Cover and refrigerate 3 hours or overnight.
Top with fresh berries or pie filling, and garnish with dessert topping as you like. Store leftover cheesecake in the fridge.
For 8 servings, per serving:
8.5 g fat
55 mg cholesterol
25.26 g carbohydrates
1.125 g fiber
8.3 g sugars
12.35 g protein
196.75 mg sodium
For 12 servings, per serving:
5.6 g fat
37 mg cholesterol
16.8 g carbohydrates
.75 g fiber
5.55 g sugars
8.23 g protein
131 mg sodium