1 (2 lb.) container non-fat, plain yogurt
3/4 c. sugar
Equivalent of 2 eggs or egg substitute
2 tsp. either almond, coconut or vanilla flavoring
Prepared cookie crust

Drain whey from yogurt by placing in large strainer lined with coffee filters for 3 days in refrigerator. After 3 days combine yogurt, sugar, egg substitute and flavoring (we prefer almond). Beat with mixer until smooth. Pour into cookie crust and bake in preheated 350 degree oven for 50 minutes. Serve chilled (or room temperature).