Results 1 - 10 of 112 for yogurt cheese cheesecake

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Whole eggs yield a creamier cheesecake, but can replace with ... egg beaters. Drain yogurt the day before to make the yogurt cheese. Lightly grease an 8 ... rack. Refrigerate. Serves 8.

Lemony and properly dense, this cheesecake invites guiltless indulgence. Butter and ... Beat together cream cheese, yogurt, yogurt cheese, sugar, lemon ... spoon over cheese cake.

Beat together cream cheese, yogurt, yogurt cheese, sugar, lemon ... hours. Spoon over cheesecake. Line a colander with ... use. Keeps one week.

Line a large strainer with ... and scrap in yogurt. Cover and let stand ... Mound raspberries in center. 8 servings each 369 calories. 7 grams fat.

1. Line a large strainer ... large bowl. Scrape yogurt into strainer. Cover and refrigerate ... a knife between cheesecake and pan sides to loosen. ... day. Makes 8 servings.



1. To make the crust, ... Sieve the cottage cheese through a fine strainer or ... Mix with the yogurt. 4. In the top ... or overnight. Serves 8.

In a bowl, place crumbs, ... bowl, beat cream cheese and sugar until smooth and ... blended. Fold in yogurt. Pour mixture into prepared ... pan; chill. Serves 12.

Heat 3 squares (3 oz.) ... bowl, beat cream cheese and yogurt until well blended. Pour into ... Garnish with rose or whipped topping. 12 servings.

Prepare crust. Soften gelatin in ... lemon juice. Stir into yogurt cheese. May also fold in Cool Whip or whipped cream. Pour over crust and chill.

Drain yogurt in strainer lined with coffee ... over bottom of crust. Pour yogurt mixture over cherries. Refrigerate until set. Makes 8 servings.

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