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LOW-FAT CREAMY PEACH CHEESECAKE

32 oz carton plain nonfat yogurt
1 cereal crust, recipe follows
16 oz. can peach halves, packed in juice
2 Tbsp. quick cooking tapioca
1/2 cup honey
1 tsp. vanilla
1/2 tsp. almond extract
1 1/2 Tbsp. arrowroot
2 egg whites

Drain yogurt to make yogurt cheese. Preheat oven to 325 degrees.
Moisten fingers with water and press cereal crumbs over bottom of
an 8-inch springform pan. Chill preparing remaining ingredients.
Drain peaches, reserving liquid. Combine liquid and tapioca in a
saucepan. Set aside for 5 minutes, then cook over low heat until
slightly thickened, about 3 minutes. Cool slightly. Beat together
yogurt cheese, honey, vanilla, almond extract and arrowroot.
Gradually add tapioca mixture, stirring until well blended. In a
separate bowl, beat egg whites to soft peak stage. Fold egg whites
into cheese mixture and mix until well blended. Pour half of the
cheese filling into prepared pan. Slice peaches thinly. Cover the
cheese filling with half the peaches. Pour remaining filling on
top and smooth with spatula. Arrange the rest of the peach slices
on top. Bake at 325 for 50 minutes, or until center is set and
surface is lightly browned. Remove from oven, cool to room temperature,
the refrigerate until thoroughly chilled. Makes 8 servings.


CEREAL PIE CRUST

6 oz (about 2 3/4 cups) oat flakes/oat flakes with almonds ready to eat cereal
4 Tbsp. fruit spread or jam

Place cereal in a blender or food processor and process into fine
crumbs. Measure crumbs. There should be about 1 1/4 cs. Return
spread to food processor, and add the fruit spread. Process until
moist and crumbly.

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