A Healthy Cheesecake


This is one of my most used and requested recipes ever.  In fact, the pages of my recipe book open to this recipe automatically.  Of course, the sticky blobs of who-knows-what make this a no-brainer!  There is NO cream cheese in this “cheesecake”, yet it satisfies my craving for this decadent dessert every time.  With the easy availability of thick and healthy Greek yogurt in supermarkets today, you can get even closer to the real thing.  The original recipe calls for blueberries, but on this day I used frozen raspberries.


Ingredients: Main

  • 3/2 cups all-purpose flour
  • 1/2 cups granulated sugar
  • 3/2 tsp baking powder
  • 1/3 cup soft margarine
  • 2 egg whites
  • 1 tsp vanilla
  • 3 cups blueberries, fresh or frozen (not thawed)


Ingredients: Topping

  • 2 tbsp all-purpose flour
  • 2 cups low-fat plain yogurt
  • 1 egg, lightly beaten
  • 2/3 cup granulated sugar
  • 2 tsp grated lemon OR orange rind
  • 1 tsp vanilla



In food processor or mixing bowl, combine flour, sugar, baking powder, margarine, egg whites and vanilla; mix well. Press into bottom of 10-in square cake pan, springform or flan pan; sprinkle with blueberries.

Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, rind and vanilla; mix until smooth as a baby’s bottom. Pour over berries.

Bake in 350 F oven for 60 to 70 minutes or until golden. Serve warm or cold. Makes 12 servings.


The Lighthearted Cookbook by Anne Lindsay


Try this one with your friends.  Don’t tell them what’s in it.  Wait for the compliments before you reveal your secret!


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