Yield
12 servings (serving size: 1 torte wedge and 5 bread slices)
Howard L. Puckett

How to Make It

Step 1

Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

Step 2

Preheat oven to 325°.

Step 3

Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.

Step 4

Note: Nutritional analysis includes Cherry Chutney.

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