16 graham crackers (2 1/2" sq.), made into crumbs
2 tbsp. & 2 tsp. reduced calorie mayonnaise
1 tsp. honey
1/2 tsp. ground cloves

FILLING:

1 1/2 lb. tofu, well drained & patted dry
1/2 c. less 1 tsp. honey
1 tbsp. fresh lemon juice
2 tsp. vanilla extract
1 tsp. grated lemon peel
1/2 tsp. lemon extract
1/8 tsp. salt
1 c. plain yogurt
Strawberry, to garnish (optional)

Preheat oven to 350 degrees. In medium bowl, combine all crust ingredients. Pat mixture into bottom and up sides of an 8 inch springform pan. Bake 10 minutes. In work bowl of food processor or blender container, combine, in batches if necessary, all filling ingredients except yogurt and strawberry; process until pureed. Pour into crust and smooth top. Bake about 45 minutes or until set. Refrigerate at least 8 hours.

Before serving, remove cake from springform; spread yogurt evenly over top of cake; if desired, garnish with strawberry. Makes 8 servings.