1 c Confectioners' sugar
(32 oz. each) low-fat
CRUST: 3/4 c. graham cracker crumbs 2 tbsp. butter or margarine,
melted 1 tbsp. granulated sugar TOPPING: 2 ripe peaches, sliced
thin 3 tbsp. apricot preserves 1/2 pt. fresh raspberries 1. Line a
large strainer with 3 layers of white paper towels. Place strainer
over a large bowl. Scrape yogurt into strainer. Cover and refrigerate
at least 24 hours.
2. Mix crust ingredients in a bowl. Press evenly over bottom of an
ungreased 8 or 9 inch springform pan. Cover and refrigerate until
firm, at least 1 hour.
3. Mix drained yogurt and confectioners' sugar in a bowl. Spoon into
chilled crust. Smooth surface with a rubber spatula. Cover and
chill at least 2 hours, overnight if possible.
4. Run a knife between cheesecake and pan sides to loosen. Remove
pan sides. Leave cheesecake on base.
5. Arrange peach slices on top in a circle around the edge. Melt
preserves and brush over peaches. Mound raspberries in the center.
Serve soon, or cover and refrigerate up to1 day. Makes 8 servings.