Ingredients
- 4 cups low-fat yogurt
- 2 tbsp. graham cracker crumbs
- 1 pkg. (250 g/8 oz.) light cream cheese
- 1 1/2 tsp. vanilla
- 3/4 cup sugar
- 1 tbsp. cornstarch
- 2 eggs
- 2 egg whites
- 1/4 cup unsweetened cocoa powder
Preparation
Step 1
Drain yogurt in sieve set over bowl in fridge for at least 4 hours or overnight. Discard liquid. Sprinkle graham crumbs evenly in lightly greased springform pan. In bowl, beat yogurt, cream cheese and vanilla. Combine sugar and cornstarch; beat into yogurt mixture. Add eggs, beating well. Remove 2 cups of the batter. Blend in cocoa. Spoon 1/2 of light coloured batter into prepared pan; spoon in chocolate batter, then remaining light batter. Without touching bottom of pan, draw knife through batter to make marbled effect. Bake in 325 degree F oven for 40-45 mins. or until edge is set. Turn off oven; run knife around edge of pan. Let cool completely in oven for 1 hour. Remove from oven and let cool. Refrigerate for 4 hours.