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Ingredientes
- 2 c. Plain yogurt
- 1 3/4 c. Graham cracker crumbs
- 2 tsp Vanilla extract
- 3/4 tsp Grnd cinnamon
- 5 Tbsp. Low-fat margarine, melted
- 1 c. Orange juice
- 1 1/2 tsp Orange peel, grated
- 1 tsp Lemon peel, grated
- 1/2 c. Nonfat lowfat sour cream
- 1/2 c. Sugar
- 1/2 c. All purpose flour
- 2 lrg Large eggs, separated
Direcciones
- **Begin preparing this two days before you plan to serve
- Line strainer with three layers of cheesecloth. Set over large bowl. Add in yogurt. Fold cheesecloth over yogurt. Place in refrigerator. Let yogurt drain overnight. Throw away liquid.
- Preheat oven to 350 . Mix graham cracker crumbs, vanilla extract and cinnamon in small bowl. Fold in margarine. Press mix onto bottom and 1 inch up sides of 9-inch diameter springform pan. Bake crust 10 min.
- Cold. Maintain oven temperature.
- Boil orange juice and grated peels in small saucepan till reduced to 1/4 c., about 9 min. Cold.
- Mix liquid removed yogurt, reduced orange juice mix, lowfat sour cream, sugar, flour and yolks in medium bowl to blend. Beat egg whites in another medium bowl till stiff but not dry. Fold egg whites into lowfat sour cream mix in 2 additions.
- Pour filing into crust. Bake cheesecake till filling sets, about 30 min. Remove cake from oven. Cold on rack. Chill cheesecake overnight.
- Using small knife, cut around sides of cake to loosen. Release pan sides.
- Transfer cake to platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 10 servings | |
| Calories 368 | |
| Calories from Fat 131 | 36% |
| Total Fat 14.75g | 18% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 1.04g | |
| Cholesterol 54mg | 18% |
| Sodium 385mg | 16% |
| Potassium 239mg | 7% |
| Total Carbs 51.98g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 24.51g | 16% |
| Protein 6.92g | 11% |
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