1 c. boiling water
1/2 c. currants
1 tsp. butter
5 c. peeled, diced Granny Smith apples
1/4 c. firmly packed brown sugar
4 tbsp. lemon juice, divided
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 (8 oz.) pkg. light cream cheese
1/4 c. confectioners' sugar
1 container Egg Beaters (equals 4 eggs)
2 c. plain nonfat yogurt

Pour water over currants in bowl, cover. Let sit 15 minutes. Drain and set aside. Spray large skillet with nonstick cooking spray. Add apples and butter. Saute 5 minutes, add brown sugar. Cook 2 minutes, add currants, 1 tbsp. lemon juice, cinnamon and nutmeg. Cook 1 minute or until liquid is gone. Stirring constantly. Remove from heat. Spray 10 inch springform pan and line bottom with waxed paper. Press apple mix into pan, set aside. In mixer or processor, add cream cheese, sugar, Egg Beaters and 3 tablespoons lemon juice. Fold in yogurt. Pour over apples, bake at 350 degrees for 50 minutes. Cool 15 minutes. Cover and chill at least 8 hours. Invert to dish. Remove sides and paper. Makes 14 servings.