64 ounces low-fat vanilla yogurt
1 cup confectioners' sugar
---crust--- 3/4 cup graham cracker crumbs
2 tablespoons butter or margarine -- melted
1 tablespoon granulated sugar
---topping--- 2 ripe peaches -- sliced thin
2 tablespoons apricot preserves
1/2 pint fresh raspberries
1. Line a large strainer with 3 layers of white paper towels. Place
strainer over a large bowl. Scrape yogurt into strainer. Cover and refrigerate at lea st 24 hours. Yogurt will become very thick.
2. Mix crust ingredients in a bowl. Press evenly over bottom of an
ungreased 8 or 9 inch springform pan. Cover and refrigerate until firm, at least 1
3. Mix drained yogurt and confectioners' sugar in a bowl. Spoon into
chilled crust. Smooth surface with a rubber spatula. Cover and chill at least 2 hour s, overnight if possible.
4. Run a knife
between cheesecake and pan sides to loosen. Remove pan
sides. Leave cheesecake on base.
5. Arrange peach slices on top in a circle around the edge. Melt
preserves a nd brush over peaches. Mound raspberries in the center. Serve soon, or cover and refrigerate up to 1 day. Makes 8 servings.
busted by sooz