| | YOGURT CHEESE |
| 1 | | Container (32 ounces) of low-fat vanilla yogurt |
| | CRUST |
| 1 1/4 | c | Low-fat graham cracker crums, finely crushed |
| 3 | tb | Reduced fat margarine or butter, melted |
| 2 | tb | Reduced calorie pancake syrup |
| | CHEESECAKE |
| 1 | pk | (8 oz) fat-free cream cheese, softened |
| 1 | c | Sugar |
| 1 | c | Nonfat plain yogurt |
| 3 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1/2 | c | Egg substitute; thawed or |
| 2 | lg | Eggs |
| 2 | lg | Egg whites |
| 2 | tb | Lemon juice |
| 2 | ts | Grated lemon zest |
| 2 | ts | Vanilla extract |
| | CHERRY FLUFF TOPPING |
| 1 | cn | (16 1/2-17 oz) pitted dark sweet cherries in syrup |
| 1 | pk | (3 oz) sugarless cherry gelatin |
| 1 | cn | (20 oz) light cherry pie filling |
| 1/4 | ts | Almond extract |
| 1 | | Container (8 oz) light nondairy whipped topping, thawed |
