2    (32oz) cartons Non-Fat plain

           Yogurt
    1/2 c  Honey

      2 ts Vanilla

      4 tb Arrowroot

      5    Egg whites

  Day before drain yogurt to make Yogurt Cheese.
  ( I used cheesecloth pulled tightly over a large bowl and secured the
  cheesecloth with a big rubberband just under the rim and then dumped the
  yogurt on top of the cheesecloth and let the liquid drain into the bowl,
  voila, yogurt cheese!!)
  Preheat oven to 300 degrees.
  Prepare Basic Graham Cracker Crust below in a springform pan  and chill
  while preparing the cheesecake.
  With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla,
  arrowroot and egg whites until thoroughly blended.
  Pour filling into chilled graham cracker crust.
  Bake at 300 degrees for 60-75 minutes, until center is set and surface is
  lightly browned.
  Remove from oven, cool to room temperature, refrigerate several hours until
  thoroughly chilled.
  Posted by "Shanks, Mira L."  to the Fatfree Dig.
  Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by
  Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
  S.Smith34, TXFT40A@Prodigy.com using MMCONV.