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Yogurt Cake

Source: Eating Well by Burt Wolf
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Active Time:  30 Minutes
Total Time:  4 Hours 30 Minutes
  Makes 8 servings
1 egg yolk
1/4 cup sugar
2 cups plain low-fat yogurt
1 1/2 cups cold skim milk
Two 1-ounce envelopes unflavored gelatin
2 tablespoons low-fat cream cheese, room temperature
Sponge cake, yellow cake, or lady fingers, to line bottom of 8- or 9-inch springform pan
4 to 6 cups assorted fresh fruit (berries, sliced bananas, kiwis, and pineapple)
1 cup apricot jam, heated and strained
In a mixing bowl, combine the egg yolk and sugar. Add the yogurt and whisk until well blended.

Place 3/4 cup of the cold milk in a saucepan and sprinkle the gelatin over it. Allow to sit for 3 minutes while gelatin softens. Stir over low heat until the gelatin is dissolved, then cool to lukewarm.

Over a pan of simmering water, whisk the yogurt mixture until it is warm, not hot, to the touch. Whisk in the cream cheese and the remaining 3/4 cup milk. Add the gelatin mixture and stir to blend.

Set this bowl into another, larger, bowl that contains about 2 cups of ice cubes mixed with 1 cup of cold water. Using an electric hand-held mixer or a whisk, whip the mixture at high speed until it thickens and increases in volume. When this occurs, stop whipping and allow the mixture to stand over the ice until you see it substantially thicken into a mousselike texture. Keep refrigerated.

Line the bottom of an 8-or 9-inch springform pan with your cake of choice.

Add half of the yogurt mixture, then half the fruit. Cover with the remaining yogurt mixture, tap the pan on the table to settle, and refrigerate at least 4 hours or overnight.

Unmold the cake onto a platter, decorate with remaining fruit, and glaze with the warm apricot jam. Return cake to refrigerator until glaze sets.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 273
Fat. Total: 3g
Fiber: 5g
Carbohydrates, Total: 52g
Sodium: 132mg
% Cal. from Fat: 10%
Cholesterol: 43mg
Protein: 13g
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