About Me

I live in a small poke town within an hour of the California coast where there are more vineyards than people with my husband and three children and various pets. James Dean's tree is within walking distance and the James Brothers were also known to ride these hills. I was born to the son of Lutheran missionaries and the daughter of Catholic hypocrites. I'm a Zionist. I was born and raised in California where liberal ideas become gods, and conservative ideals are evil. Unfortunately, it's illegal to have morals in California. I'm one of the evil ones. I take my frustrations out on my houseplants, all 300+ of them.

Recipes & Procedures


Fruity Yogurt Cheesecake

Fruity Yogurt Cheesecake

Ingredients :
2 containers (32 oz. each) low-fat
vanilla yogurt
1 c. confectioners' sugar

CRUST:
3/4 c. graham cracker crumbs
2 tbsp. butter or margarine, melted
1 tbsp. granulated sugar

TOPPING:
2 ripe peaches, sliced thin
3 tbsp. apricot preserves
1/2 pt. fresh raspberries

Directions :

  1. Strain yogurt into cheese.
  2. Mix crust ingredients in a bowl.
  3. Press evenly over bottom of an ungreased 8 or 9 inch springform pan.
  4. Cover and refrigerate until firm, at least 1 hour.
  5. Mix yogurt cheese and confectioners' sugar in a bowl.
  6. Spoon into chilled crust.
  7. Smooth surface with a rubber spatula.
  8. Cover and chill at least 2 hours, overnight if possible.
  9. Run a knife between cheesecake and pan sides to loosen.
  10. Remove pan sides.
  11. Arrange peach slices on top in a circle around the edge.
  12. Melt preserves and brush over peaches.
  13. Mound raspberries in the center.
  14. Serve immediately, or cover and refrigerate up to 1 day.

Makes 8 servings.

Posted by Mentha at 10:34 AM 0 comments  

Labels: , , ,

Subscribe to: Posts (Atom)