Fruity Yogurt Cheesecake

64 ounces low-fat vanilla yogurt

1 cup confectioners' sugar

---crust--- 3/4 cup graham cracker crumbs

2 tablespoons butter or margarine -- melted

1 tablespoon granulated sugar

---topping--- 2 ripe peaches -- sliced thin

2 tablespoons apricot preserves

1/2 pint fresh raspberries

1. Line a large strainer with 3 layers of white paper towels. Place

strainer over a large bowl. Scrape yogurt into strainer. Cover and refrigerate at lea st 24 hours. Yogurt will become very thick.

2. Mix crust ingredients in a bowl. Press evenly over bottom of an

ungreased 8 or 9 inch springform pan. Cover and refrigerate until firm, at least 1

hour .

3. Mix drained yogurt and confectioners' sugar in a bowl. Spoon into

chilled crust. Smooth surface with a rubber spatula. Cover and chill at least 2 hour s, overnight if possible.

4. Run a knife between cheesecake and pan sides to loosen. Remove pan

sides. Leave cheesecake on base.

5. Arrange peach slices on top in a circle around the edge. Melt

preserves a nd brush over peaches. Mound raspberries in the center. Serve soon, or cover and refrigerate up to 1 day. Makes 8 servings.

busted by sooz