1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
2 (8 oz.) pkgs. low-fat cream cheese, softened
6 eggs, separated
1/3 c. granulated sugar
1 c. plain low-fat yogurt
1 1/2 tsp. vanilla

Preheat oven to 400 degrees. Make crust by tossing graham crackers and butter together. Press into the bottom of a 10 inch springform pan. Combine cream cheese, egg yolks and sugar in food processor or mixing bowl. Beat until smooth. Pour cream cheese mixture into bowl and stir in yogurt and vanilla. Beat egg whites until soft peaks form. Fold cheese mixture into egg whites. Pour over crust.

Immediately place in preheated oven. Reduce heat to 300 degrees and bake 1 hour. Turn oven off and let cheesecake bake 1 hour longer. Cool 2 hours at room temperature then refrigerate. Makes 24 servings.

Per Serving: 142 calories, 4 grams protein, 8 grams carbohydrate, 11 grams fat, 142 milligrams sodium, 90 milligrams cholesterol. Exchanges: 1/2 bread, 2 fat.

Variations: Fold in 1 cup chocolate chips at the same time you add the yogurt and vanilla. Chocolate chips are high in saturated fat and sugar, so save this for very special occasions.

Per Serving: 173 calories, 4 grams protein, 12 grams carbohydrate, 12 grams fat, 142 grams sodium, 90 milligrams cholesterol. Exchanges: 1 bread, 2 fat.