Even the most ardent fan of cheesecake will admit that there's one thing about the rich dessert that isn't so lovable: the calories.
Enter the yogurt version of this decadent classic. With this recipe, the startling contrast of flavors, colors and textures fools you into thinking you're eating a rich slice of cheesecake, but thanks to the yogurt -- you can use regular or low fat -- this dessert is both creamy and healthy.
Yogurt "Cheesecake" With Pineapple Syrup
Recipe by Rozanne Gold
1 container (32 oz.) plain or vanilla yogurt (low- or full-fat)
3 c. unsweetened pineapple juice
1 pt. small strawberries, washed, dried and hulled
8-10 graham crackers
Place a medium sieve (about 7 in. wide) over a bowl. Line the sieve with cheesecloth or two layers of paper towels. Stir yogurt in container for consistency, then pour yogurt into sieve. Smooth out the top with a spatula. Then, cover with plastic wrap and refrigerate 24 hours, until yogurt thickens.
Meanwhile, in a small saucepan, bring pineapple juice to a boil. Cook over high heat until reduced to scant 1 cup, 25 to 30 minutes. Remove from heat and let cool. Cover and refrigerate until cold.
When ready to serve, place graham crackers in a plastic baggie and crush, using the side of a measuring up. Pour most of the crushed graham crackers into an 8-in. serving dish, enough to cover the bottom. Press down firmly.
Next, remove yogurt from refrigerator. Line up the edge of the sieve to the serving dish and turn sieve over to unmold yogurt. Gently remove cheesecloth/paper towels. With a knife, smooth yogurt on top to make a flat "cheesecake."
Use the remaining graham cracker crumbs to fill in the "crust" on the sides. Garnish with pineapple syrup and fresh strawberries.
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