July 10, 2011
No Guilt Peach "Cheese"cake
If you're anything like me, you love to eat. Delicious, delicious things. And, if you're anything like me, you also wouldn't mind losing a few pounds. But the real question is can you do both? Well, this dessert can help! It doesn't taste quite like "real" cheesecake, but it's certainly close enough to satisfy the craving. At about 1/3 the calories and practically no fat, it's a great trade off!
32 oz fat-free Dannon yogurt (don't use Yoplait!)
Coffee filters or cheesecloth
Grahm cracker crumbs
1 can peaches
2 T quick-cooking tapioca
1/2 c honey
1 t vanilla
2 T arrowroot powder
1 1/2 t cinnamon
6 T egg white beaters (or two eggs)
The day before, strain the yogurt using either coffee filters or cheesecloth. Put in the refrigerator for 24 hours to completely strain. Discard liquid.
Mix the grahm cracker crumbs with a bit of water and press them into the bottom and sides of your cheesecake pan. Chill the pan.
Preheat oven to 325.
Drain the peaches, reserving juice. Mix juice and tapioca in a saucepan, cooking over low until just thickened (3-5 minutes).
In a large bowl, begin mixing together the strained yogurt, honey, vanilla, arrowroot and cinnamon. Carefully stir in the tapioca mixture and finally the egg mixture.
Pour half the batter into the pan. Layer half the peaches, sliced thinly, on the batter, then top with the remaining batter and peaches. Sprinkle with cinnamon. Bake for 60 minutes, then chill for several hours.