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Cheese Pie, Yogurt (D, TNT)
Source: adapted for a healthier heart from a Sunset Cookbook recipe
Serves: 8

3/4 cup low-fat graham cracker crumbs
1 cup Grape Nuts-type cereal
1/4 cup sugar
1/3 cup butter or margarine, melted

1/2 cup sugar
8 oz. non-fat cream cheese, softened
3 eggs (I use substitute)
2 tsp. vanilla
1/4 tsp salt
1 pint (2 cups) unflavored non-fat yogurt

2 cups fruit, sweetened to taste (I like peaches and raspberries)
A few spoonfuls of Grand Marnier with the sweetener (optional)

Make Crust:
Combine and press mixture evenly and firmly over bottom and sides of a 10" pie pan. Bake in convection oven 5 minutes (I guess 8 minutes for regular oven). Let stand while preparing filling.

Make Filling:
In large bowl of electric mixer, beat together cream cheese and sugar (1/2 cup). Beat in eggs, one at a time; then beat in vanilla and salt and continue beating until mixture is light and creamy.

Blend yogurt into mixture and pour mixture into crumb crust.

Bake in preheated 350°F convection oven for 30-35 minutes or until dry when lightly touched. (I use 325°F degrees for 1hour in regular oven). Cool, then refrigerate for at least 4 hours or until next day.

To serve, cut in wedges and spoon topping (sweetened fruit with its juices) over each serving.

Posted by Marilyn Jacobs

Nutritional Info Per Serving: N/A