8 oz. low-fat yogurt
8 oz. low-fat cream cheese
2 c. yogurt cheese (recipe follows)
1 c. sugar
2 tbsp. lemon juice
2 (8 inch) graham cracker pie crusts
1 tbsp. grated lemon peel
4 eggs, beaten until thick

TOPPING:

1 pt. fresh strawberries, hulled & sliced
1/2 c. sugar

Beat together cream cheese, yogurt, yogurt cheese, sugar, lemon juice and peel with electric mixer. Stir in eggs. Spoon mixture into pie crusts. Bake at 300 degrees for 1 hour and 10 minutes or until the center sets. Cool in the oven with the door ajar for 1 hour. Refrigerate 3 hours or more.

Mix strawberries and sugar. Let stand for 1 to 2 hours. Spoon over cheesecake.

YOGURT CHEESE:

Line a colander with a large cotton towel or double thickness of cheesecloth and place the colander in the sink. Pour in 48 ounces of low-fat yogurt (must be type with active yogurt cultures). After 15 minutes, transfer colander to a bowl. Cover with plastic wrap and refrigerate overnight. Gather the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps one week.