YIELD: Makes 8 servings
1 1/2 cups-
plain 2% greek yogurt
non-fat cream cheese
1/4 cup plus 1 T-
(9 T if using the kind in a carton)
arrowroot starch or cornstarch
Preheat oven to 350°F.
Whisk together yogurt and cream cheese in a large bowl. Add remaining ingredients and mix until all ingredients are incorporated. It will look thin and watery, but that's ok.
Pour mixture into a greased 8-by-8-inch circle pan (springform is best). Bake in preheated oven for 40 minutes. Remove from oven.
Chill in fridge overnight, or for at least 8 hours.
After chilled, cut into 8 slices and serve. Store leftovers in the fridge.