Creamy New York Low-Fat Cheesecake

2 32-ounce cartons plain nonfat yogurt*

1 1/2 cups fat free cookies, ground into fine crumbs

(I use Health Valley Cookies, available in most stores)

1 cup honey

2 teaspoons vanilla

4 tablespoons arrowroot (available at natural food stores in bulk)

5 egg whites (2 1/2 eggs or egg substitute equivalent)

Day before drain yogurt to make yogurt cheese (24 hours is best)

1. Preheat oven to 300 F

2. Moisten fingers with water and press cookie crumbs over bottom and slightly up sides of 9- or 10-inch spring form pan. Chill while preparing

remaining ingredients

3. With beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot

and egg whites until thoroughly blended.

4. Pour filling into crumb lined pan.

5. Bake at 300 F for 60-75 minutes until center is set and surface is lightly

browned.

6. Remove from oven, cool to room temperature; refrigerate several hours

until thoroughly chilled.

yield: 12 servings

Nutrition information

Calories: 214

Fat1/3 (that is right, read this as "point 3 grams")

Percentage of calories from fat: 1%

Choleserol 2.7 milligrams

Sodium 156 milligrams

Dietary Fiber 1 1/3 grams

1 of the

32 ounces of yogurt. Pumpkin is actually a fruit. It is also a member of the

squash family. By substituting pumpkin for yogurt, you would probably gain complex carbohydrates, lose protein, and exchange one set of vitamins for another. Overall the balance would improve on the dessert.