Ingredients
- 2 ripe peaches (sliced thin)
- 2 apricot preserves
- 1,800 ml low-fat vanilla yogurt
- 260 gr raspberries (fresh)
- 200 gr confectioners sugar
- 80 gr graham cracker crumbs
- 28 gr butter
- 14 gr granulated sugar
1. Line a large strainer with 3 layers of white paper towels. Place strainer over a large bowl. Scrape yogurt into strainer. Cover and refrigerate at lea st 24 hours. Yogurt will become very thick.
2. Mix crust ingredients in a bowl. Press evenly over bottom of an ungreased 8 or 23 cm springform pan. Cover and refrigerate until firm, at least 1 hour .
3. Mix drained yogurt and confectioners' sugar in a bowl. Spoon into chilled crust. Smooth surface with a rubber spatula. Cover and chill at least 2 hour s, overnight if possible.
4. Run a knife between cheesecake and pan sides to loosen. Remove pan sides. Leave cheesecake on base.
5. Arrange peach slices on top in a circle around the edge. Melt preserves a nd brush over peaches. Mound raspberries in the center. Serve soon, or cover and refrigerate up to 1 day. Makes 8 servings.
busted by sooz
