Baking 101

Yogurt Cheesecake
Ingredients:
1 container (32 ounces) plain or vanilla yogurt (low- or full-fat)
3 cup(s) unsweetened pineapple juice
1 pint berries, washed, dried
Directions:
Line a medium sieve (about 7 inches wide) with two layers of paper towels. Place sieve over a bowl. Stir yogurt in container
for consistency before pouring into sieve. Adjust paper towels to remove any folds. 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, remove yogurt from refrigerator and place a plate over sieve, making sure paper towels are not
covering yogurt. Turn plate and sieve over to unmold yogurt. Gently remove paper towels. With a knife, smooth yogurt
on sides and top to make a flat "cheesecake." Garnish with berries and serve with pineapple sauce on the side.
Per Slice (Makes 8 “slices”) 148 calories, 1/6g fat, 24g carbohydrates, 1.4g fiber, 7g protein
Ricotta with Cherries and Almonds
Ingredients:
3/4 cup(s) frozen pitted cherries
2 tablespoon(s) part-skim ricotta
1 tablespoon(s) toasted slivered almonds
Directions:
Heat cherries in the microwave on High until warm, 1 to 2 minutes. Top the cherries with ricotta and almonds.
Serves 1: 144 calories, 5.4g fat, 19.4g carbohydrates, 3g fiber, 6.3g protein
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