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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | granola, organic | 1 | cup | Cereals ready-to-eat, corn and oat flours, puffed presweetened, single brand | 2 | large | eggs, white only | 2 | packages | gelatin, unflavored | 1 1/2 | cups (8 fl oz) | non-fat vanilla yogurt | 16 | ounces | Fat Free Cream Cheese | 2 | teaspoons | vanilla extract |
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Steps
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Sequence
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Step
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| | 1 | Preheat the oven to 375 degrees. | | 2 | Put the granola and flax cereal into a large, heavy-duty zip-top bag. Gently crush with a rolling pin to form coarse crumbs. | | 3 | In a medium bowl, lightly beat the egg whites. Add the cereal mixture and stir to combine. Transfer the mixture to an 8-inch spring-form pan and spread evenly over the bottom of the pan and a little up the sides, patting it down so it all stays together. | | 4 | Bake for 15 minutes, or until lightly browned and crisp. Remove from the oven and let cool completely. | | 5 | Pour 1/3 cup water into a small saucepan and sprinkle the gelatin over the water. Let stand for 10 minutes. Place over very low heat and stir until gelatin dissolves. | | 6 | In a food processor, combine the yogurt, cream cheese, and vanilla and blend until smooth. With the motor running, slowly add the warm gelatin mixture in a thin stream through a hole in the lid. | | 7 | Pour the filling over the crust. Cover with plastic and chill overnight to set. Run a dull knife around the sides of the pan to loosen the cake, then release the pan sides and transfer to a serving platter. | | 8 | Cut into wedges and serve. |
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