Guiltless Cheesecake to go with a guiltless life

I am back from a long break!!!!!
The damage - I went up 2kg - now weigh in at 111kg - my highest weight ever. I have now been in Northern Ireland for 3 weeks and I am starting to settle down a bit.
My daughter has gotten me to watch the biggest loser and she is very determined that I become one. So we have agreed to do our own Biggest Loser at home. She is 7 years old.

I am going to have to make dishes and desserts at least once to twice a month and I love cheesecake.
My husband sent me this recipe. Plan to try it out.

Yesterday we did a walk that left me breathless. Today I have not exercised my sinusitus is pretty bad, I have a lot of flem on my chest, coughing and feel dizzy.
Have a post nasal drip.

I am going to have to look for work if we are going to live comfortably here. I am determine to apply the 4 Day Win plan to my life.So I am going to start at the beginning. Up my intake of water and reduce junk food and coffee.

Yes, you heard me right coffee. That is one bad habit I have started again. Plus the sugar here taste less sweet than South African sugar, so I have been using too much.

I look forward to visiting my friends from the Healthy You Challenge and anyone else who leaves a comment.

Here the recipe:

Yogurt Cheesecake

Contributed By: menfe
California Milk Advisory Board

Cheesecake can be almost guiltless - that is, rich in good taste but low in fat. The trick is to use nonfat yogurt - see recipe below!
Ingredients
4 quarts (8 lbs) nonfat plain yogurt (do not use yogurt with gelatin)
1 cup Low-fat graham cracker crumbs
2 tbsp Butter, melted
1 1/2 cups Sugar
3 Eggs
1/4 cup Flour
1 tbsp Vanilla
1 tsp Grated lemon zest
Assorted berries and/or cut fruits in season as desired, for garnish

Preparation

1. Set a colander over a large bowl, supporting it so the base of the colander is at least 2 inches above the bottom of the bowl. Line colander with 2 layers of cheesecloth. Spoon in yogurt.


2. Cover tightly with plastic wrap. Chill 12 hours or overnight, pouring off whey as it drains. Scrape yogurt from cloth.


3. Preheat oven to 350 degrees.


4. In bowl, mix crumbs and butter. Pat evenly over bottom of a 9-inch springform pan. Bake 10 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. In the bowl of an electric mixer, beat yogurt, sugar and eggs on high speed for 1 minute. Mix in flour, vanilla and zest just until blended. Pour into prepared crust. Bake 10 minutes.


5. Reduce oven temperature to 250 degrees and continue to bake for 1 hour or until center barely jiggles when cake is shaken. Run a thin-bladed knife between cake and pan. Cool slightly, then refrigerate, uncovered, until cake is completely chilled, at least 3 hours. Garnish as desired. Cut into wedges to serve. (If making ahead, cover when cool and chill up to 1 day.)
Nutrient Information
Calories 338
Total Fat 6 g
Saturated Fat 3 g
Polyunsaturated Fat 0 g
Carbohydrates 59 g
Protein 11 g
Vitamin A 64 RE
Vitamin C 2 mg
Calcium 348 mg
Sodium 267 mg
Iron 1 mg
Fiber 0 g