YIELD: Makes 8 servings
1 1/2 cups – plain 2% greek yogurt
1 cup – non-fat cream cheese
1 tsp. – vanilla
1/4 cup plus 1 T – honey
3 – egg whites, (9 T if using the kind in a carton)
1/4 cup – arrowroot starch or cornstarch
1 T – lemon zest
1/4 cup – lemon juice
Preheat oven to 350°F.
Whisk together yogurt and cream cheese in a large bowl. Add remaining ingredients and mix until all ingredients are incorporated. It will look thin and watery, but that’s ok.
Pour mixture into a greased 8-by-8-inch circle pan (springform is best). Bake in preheated oven for 40 minutes. Remove from oven.
Chill in fridge overnight, or for at least 8 hours.
After chilled, cut into 8 slices and serve. Store leftovers in the fridge.