2 C. nonfat yogurt cheese
7 T. sugar (or to taste)
1 T. cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 tsp. vanilla
1/2 tsp. grated lemon peel, or 1/4 tsp. lemon extract

Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan. Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs. Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours.

Yield: 8 Servings
Serving Size 1 slice

Calories: 100
Fat: less than 1g
Fiber: 0g