Crustless Lemon-Honey Cheesecake

YIELD: Makes 8 servings

INGREDIENTS

1 1/2 cups

-

plain 2% greek yogurt

1 cup

-

non-fat cream cheese

1 tsp.

-

vanilla

1/4 cup plus 1 T

-

honey

3

-

egg whites

,

(9 T if using the kind in a carton)

1/4 cup

-

arrowroot starch or cornstarch

1 T

-

lemon zest

1/4 cup

-

lemon juice

DIRECTIONS

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.