Dessert

Rosemary's Yogurt Cheese Cake is for Dessert.

Rosemary's Yogurt Cheese Cake takes 15 minutes to prepare.

Rosemary's Yogurt Cheese Cake takes 75 minutes to cook.

Rosemary's Yogurt Cheese Cake makes 12 servings.

The ingredients for Rosemary's Yogurt Cheese Cake are:

Mountain High Lowfat All Natural Yogurt - Vanilla, 4 cups
Cottage Cheese,1% milkfat, - .50 cup
4 large eggs
.25 cup cornstarch
1 Tablesoon Lemon Peel
3 oz Fresh Lemon juice
Wilderness Lite Cherry Pie Filling or Topping, 3.5 cup

Graham Crackers, plain 1.5 cup, crushed
Butter, unsalted, .50 cup melted

Here is how you make Rosemary's Yogurt Cheese Cake:

Heat convection oven or conventional oven to 350 degrees,Add crushed graham cracker to melted butter and pat into bottom of pan. (I used a 9" glass pie pan). Bake at 350 degrees for about 10 minutes until firm. Cool for 30 minutes.Mix all ingredients except the Cherry Pie Filling in a medium sized bowl until smooth. Pour this mix into the cooled pie pan.Bake the pie for up to 75 minutes at 325 degrees. Cool for about an hour. Spread the Cherry Pie Filling to the top of the pie and cool in refrigerator for at least two hours before serving.Serving Size:?1/12 of pieNumber of Servings: 12Recipe submitted by SparkPeople user YOSHIKO62.

The nutritional information for Rosemary's Yogurt Cheese Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 249.6

• Total Fat: 11.3 g
• Cholesterol: 88.8 mg
• Sodium: 188.6 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 1.0 g
• Protein: 37.4 g

The dietary needs meet for Rosemary's Yogurt Cheese Cake is Low Fat