32 oz. carton vanilla flavored lowfat yogurt
1/4 c. pure maple syrup
2 tbsp. cornstarch
3/4 tsp. maple extract (optional)
1/2 tsp. vanilla extract
3 egg whites lightly beaten
1/2 c. chopped butternuts

Day before: Drain yogurt to make yogurt cheese. Preheat oven to 325 degrees. Lightly grease an 8-inch pie pan or 7-inch springform pan.

Place yogurt cheese in a medium-size bowl. Add remaining ingredients except nuts and mix gently with a fork or wire whisk until well blended. Add nuts or save to sprinkle over the top after baking.

Pour into prepared pan and smooth the top with a spatula. Bake until center is firm, 25-30 minutes for a pie pan, or 55-60 minutes for a springform. Cool slightly and refrigerate until chilled. Serves 8.