MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: KEY LIME CHEESECAKE
 Categories: Desserts
      Yield: 8 servings

     32 oz Yogurt, lowfat vanilla
    1/4 c  Sugar
      2 T  Cornstarch
      2 T  Key lime juice
      2    Egg; lightly beaten

  Drain the yogurt to make yogurt cheese.  This is done by placing a
  clean piece of cheesecloth or muslin in a colander or lg funnel, then
  spooning the yogurt into the cloth.  Place colander over a bowl, then
  place in refrigerator overnight.  The whey will drain from the
  yogurt, leaving the yogurt cheese in the cloth.

  (Randy's special note:  for CRYIN' out loud, make sure that the yogurt
  doesn't have gelatin or pectin in it--otherwise, you'll NEVER get the
  "cream cheese consistency" that this recipe calls for.  Perhaps
  better to get plain yogurt--usually an "all natural" brand contains
  neither the pectin or gelatin--and add some vanilla to it.)

  Preheat oven to 325 degrees. lightly grease an 8-inch pie pan or
  7-inch springform pan. Place yogurt cheese in a mdm-size bowl. Add
  sugar, cornstarch, and lime juice, mixing gently with a fork or wire
  whisk until well blended. Stir in the eggs. Pour into the prepared
  pan and smooth the top with a spatula. Bake until center is set: 25
  to 30 minutes for a pie pan, or 55 to 60 minutes for a springform
  pan. Cool slightly on a wire rack. Refrigerate until chilled.

                              per Randall Chrisman

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