• Prep:
  • Cook Time: 30 min
  • Total: 30 min
  • Serving: 6 people

Greek yogurt gives this cheesecake recipe a delicious flavor.


  • 2 cups low-fat dry-curd cottage cheese
  • 3 eggs
  • 1/2 cup ATHENOS Greek Strained Nonfat Yogurt
  • 1/3 cup honey
  • 1 tsp. lemon zest
  • 1-1/2 tsp. vanilla


  1. Heat oven to 350ºF.
  2. Spoon cottage cheese into paper towel-lined strainer; let stand 1 hour, pressing occasionally with spatula to remove excess moisture.
  3. Transfer cottage cheese to food processor.
  4. Add remaining ingredients; process until smooth.
  5. Pour into 9x5-inch loaf pan sprayed with cooking spray.
  6. Bake 30 min. or until edges are lightly browned; cool completely.
  7. Refrigerate several hours or until chilled.
  8. Unmold before slicing to serve.
  9. Nutrition Information Per Serving: 170 calories, 4g total fat, 2g saturated fat, 115mg cholesterol, 310mg sodium, 20g carbohydrate, 0g dietary fiber, 18g sugars, 13g protein, 6%DV vitamin A, 0%DV vitamin C, 15%DV calcium, 4%DV iron. Exchange: 1-1/2 Starch, 1 Meat (L) Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes © 2008 by the American Diabetes Association and the American Dietetic Association.

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