4 cups plain nonfat yogurt
1/4 cup reduced-fat vanilla wafers, crushed (or chocolate wafers)
1 (8 ounce) package reduced-fat cream cheese, softened
2/3 cup sugar
1/4 cup lowfat milk
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 egg whites or 1/2 cup cholesterol-free egg substitute

Place a coffee filter in a strainer and place in a bowl. Spoon yogurt into strainer, cover and refrigerate for 12 hours (drain liquid from bowl occasionally).

Heat oven to 300 degrees. Spray a springform cheesecake pan (9 x 3 inch) with nonstick cooking spray. Sprinkle crushed cookies into bottom of pan. Beat yogurt and cream cheese in a medium bowl with an electric mixer. Add sugar, milk, flour, vanilla and egg whites and continue to mix on medium speed until smooth- about 2 minutes. Carefully spread cheese and yogurt mixture over cookie crumbs in pan.

Bake 1 hour, turn off oven and leave cheesecake in oven to cool for 30 minutes. Remove from oven and cool for 15 minutes. Top with fruit topping (fruit with sugar and a little cornstarch to thicken) and refrigerate or top with fresh fruit prior to serving. Cheesecake should be refrigerated for at least 3 hours prior to serving (with or without fruit topping). Before serving, run a metal spatula along inside of springform pan to loosen, then remove the side of the pan.

Makes 12 servings
Serving Size: 1 slice