2 (8 oz.) pkg. light cream cheese
3 eggs
1/4 tsp. salt
1/2 tsp. almond extract
2/3 c. sugar
1 (8 oz.) low fat vanilla yogurt

Have cheese, eggs and yogurt at room temperature. Beat cheese until fluffy. Add eggs, one at a time, beating after each egg. Add sugar, salt and extract. Beat until thick and lemon colored.

Pour into buttered 9 inch pie pan. Bake in preheated oven (350 degrees) for 25 minutes. Cool on rack for 20 minutes. Spread top with yogurt and bake in preheated oven (350 degrees) for 10 minutes. Cool, then chill thoroughly. May top with pie filling or fresh fruit.