Yogurt cheese, a thick, creamy, tangy yogurt concentrate, is a wonderful substitute for sour cream in many dessert recipes. It’s made by spooning nonfat plain yogurt into a cheesecloth-lined strainer, putting it in the refrigerator and letting the yogurt drain several hours.
In this cheese tart, yogurt cheese, low-fat ricotta cheese and egg whites take the place of their high-fat counterparts, while the crust is made of vanilla wafer crumbs patted into a lightly buttered baking pan. The tart is missing only the fat and calories of a cheesecake, not the flavor.
Be sure to use a food processor to give the cheese mixture a light, fluffy texture with the greatest possible volume.