Crust:

1 cup cookie crumbs (graham cracker or vanilla wafers)

1/4 cup sugar

3 tablespoon of Land O Lakes Light Spreadable Butter with Canola Oil

(plus additional for pan greasing)



Filling:

1 quart Dannon Nonfat Yogurt

16 oz. container skim ricotta cheese

3 large eggs

1 cup sugar

2 tablespoon Heckers Unbleached Forever All Purpose Flour

1 teaspoon vanilla extract



Special equipment- 9 inch spring form pan

1. Pre-heat oven to 325º F and grease form pan with

Land O Lakes Light Spreadable Butter with Canola Oil.



2. In a bowl combine crumbs, sugar and Land O Lakes Light Spreadable

Butter with Canola Oil, mix well. Press crumb mixture into prepared pan

and set aside.



3. Drain Dannon yogurt 35-40 minutes to remove excess whey.



4. In a blender or food processor combine Dannon yogurt, ricotta cheese,

eggs, sugar, Heckers Unbleached Forever All Purpose Flour and vanilla and

process until smooth.



5. Pour batter into prepared pan.



6. Bake cheesecake 1 hour. Turn oven off and allow cake to cool.



7. Serve chilled cake with Dole Frozen Fruit