2      32-ounce cartons plain nonfat yogurt*
 1 1/2  cups fat free cookies, ground into fine crumbs
           (I use Health Valley Cookies, available in most stores)
 1 cup honey
 2 teaspoons vanilla
 4 tablespoons arrowroot (available at natural food stores in bulk)
 5 egg whites (2 1/2 eggs or egg substitute equivalent)
 *  Day before drain yogurt to make yogurt cheese (24 hours is best)
 1. Preheat oven to 300 F
 2. Moisten fingers with water and press cookie crumbs over bottom and
 slightly up sides of 9- or 10-inch spring form pan.  Chill while preparing
 remaining ingredients
 3. With beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot
 and egg whites until thoroughly blended.
 4. Pour filling into crumb lined pan.
 5. Bake at 300 F for 60-75 minutes until center is set and surface is lightly
 6. Remove from oven, cool to room temperature; refrigerate several hours
 until thoroughly chilled.
 yield: 12 servings
 Nutrition information
 Calories: 214
 Fat .3 (that is right, read this as “point 3 grams”)
 Percentage of calories from fat: 1%
 Choleserol 2.7 milligrams
 Sodium 156 milligrams
 Dietary Fiber 1.3 grams
 It takes almost like a cheesecake but there is a subtle difference. 
 I had this with fresh strawberries on top. It would probably be 
 possible to substitute a can of pumpkin filling for 1 of the 32 ounces 
 of yogurt. Pumpkin is actually a fruit. It is also a member of the
 squash family.  By substituting pumpkin for yogurt, you would probably 
 gain complex carbohydrates, lose protein, and exchange one set of 
 vitamins for another.  Overall the balance would improve on the dessert.