2 cups nonfat yogurt cheese Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan.

Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs.

Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours.

Serves 8.

1 slice: Calories 100, Protein 6 gm, Carbohydrates 18 gm, Fat less than 1 gm, Cholesterol 0, Calcium 143 mg, Sodium 65 mg.

7 tablespoons sugar (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract

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1 pkg. of fresh linguine noodles

1lb. chicken

Sun-dried tomatoes- chopped

Capers (drained)

Fresh Basil/or dried

Mushrooms-chopped

Fresh Parmesan cheese

Balsamic Vinegar

Garlic & Herb seasonings

Butter

Extra Virgin Olive Oil

Sea salt & black pepper to taste

1. Pre-heat oven to 350.

2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic & Herb Seasoning.

3. Add balsamic vinegar, and place in oven for about 20-30 minutes.

4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.

5. Sauté mushrooms in butter and salt and pepper.

6. Set aside.

7. When chicken is done, cut into pieces and boil noodles.

8. Drain water when the noodles are done. ( Leave the noodles in the pot)

9. Add olive oil, salt and pepper. Mix well.

10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.

11. Combine well.

12. Serve warm with dipping spices and French bread.