Enjoy this low-fat cheesecake made with Yogurt instead of cheese.

Crust

• 2 cups graham cracker crumbs or wheat free cookie crumbs
• 1/4 cup pure maple syrup
• 1/2 tsp. almond extract

Preheat oven to 350F. In medium bowl, combine graham cracker crumbs, maple syrup and almond extract; mix until graham cracker crumbs are moistened. Grease 9” pie plate. Spread crumb mixture evenly in pan. Bake crust for about 5 minutes, remove from oven and set aside.

Cheesecake

• 750g tub organic yogurt
• 2 tbsp. coconut or sucanat sugar
• 1 tbsp. cornstarch
• 1 tbsp. fresh lemon juice
• 1 tsp. vanilla extract
• 1 egg, lightly beaten

Make yogurt cheese the night before. Empty a carton of yogurt into a strainer lined with a double layer of cheesecloth or coffee filter and place over a bowl. Cover with wrap and refrigerate overnight. Place yogurt cheese in medium sized bowl. Add sugar, cornstarch, lemon juice and vanilla extract mixing gently with a fork or wire whisk until well blended. Stir in egg and mix until combined. Pour into prepared pan and smooth top with spatula.

Bake at 350F oven until centre is set, about 45-50 minutes. Cool slightly on wire rack. Chill

Spread cherry pie filling over cheesecake before serving (optional)