32 oz. carton vanilla flavored lowfat yogurt
2 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 tsp. vanilla
2 eggs, lightly beaten

Whole eggs yield a creamier cheesecake, but can replace with 1 whole egg plus 2-3 white or egg beaters.

Drain yogurt the day before to make the yogurt cheese. Lightly grease an 8 inch pie pan or 7 inch springform pan. Place cheese in medium sized bowl. Add sugar, cornstarch, lemon juice and vanilla mixing gently with fork or wire whisk until well blended. Stir in eggs.

Pour into prepared pan and smooth top with spatula. Bake in 325 degree oven until center is set, about 20-25 minutes for pie pan, 45-50 minutes for springform. Cool slightly on wire rack. Refrigerate. Serves 8.