Crustless Lemon-Honey Cheesecake

Crustless Lemon-Honey Cheesecake

YIELD: Makes 8 servings


1 1/2 cups - plain 2% greek yogurt

1 cup - non-fat cream cheese

1 tsp. - vanilla

1/4 cup plus 1 T - honey

3 - egg whites, (9 T if using the kind in a carton)

1/4 cup - arrowroot starch or cornstarch

1 T - lemon zest

1/4 cup - lemon juice


Preheat oven to 350°F.

Whisk together yogurt and cream cheese in a large bowl. Add remaining ingredients and mix until all ingredients are incorporated. It will look thin and watery, but that's ok.

Pour mixture into a greased 8-by-8-inch circle pan (springform is best). Bake in preheated oven for 40 minutes. Remove from oven.

Chill in fridge overnight, or for at least 8 hours.

After chilled, cut into 8 slices and serve. Store leftovers in the fridge.