Radio Smart Talk kicks off your holiday weekend with a special appearance by Chef Donna Marie Desfor who has great ideas to make your picnic or other summertime meals tasty and fun. The traditional hot dog or hamburger will satisfy many of us but we always are looking for a way to make the celebration just a little bit unique and Chef Desfor will have suggestions. Tune in!
Read Chef Donna Marie Desfor's latest column on July 4 recipes:
http://www.witf.org/food-online-exclusive/food-wednesdays-red-food-for-a-holiday-mood
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Preheat the oven to 350 degrees F
Ingredients:
Nonstick cooking spray
¼ cup graham cracker crumbs
1 cup (1 large container) non fat vanilla yogurt, whey drained dry for 1-2 days
2 - 8 ounces containers non-fat cream cheese, at room temperature
1¼ cups sugar (Note: Splenda Granular sugar alternative may be substituted)
2 tablespoons flour
2 tablespoons cornstarch
½ teaspoon vanilla extract
½ teaspoon lemon extract
1 teaspoon finely grated orange zest
1 whole egg
3 egg whites
(see next comment for Preparation)
Coat an 8-inch springform pan with nonstick spray. Dust the sides with cereal. Wrap the pan tightly with heavy-duty aluminum foil.
Put the yogurt and cream cheese in a mixing bowl and blend with an electric mixer until very smooth and creamy. Add the sugar, flour, cornstarch, and vanilla, lemon extract and orange zest and beat on low speed until smooth, scraping down the sides as needed to completely blend the mixture.
Add the whole egg and then the egg whites, 1 at a time, beating briefly after each addition just to incorporate. Pour the batter into the prepared pan and smooth the top. Place the springform in a large, deep baking pan and pour enough boiling water into the baking pan to reach halfway up the sides of the springform.
(continued in next comment)
Bake until sides of cake appear firm and center jiggles slightly, about 45-55 minutes. Turn off the oven and let cheesecake cool with the oven door open for 30 minutes. Remove pan from water bath and finish cooling. Refrigerate for at least 6 hours.
To serve the cake, release the sides of the springform pan and place the cake on a platter.
Thanks Bill!
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