1-1/2 cups fat-free cookies, crushed into crumbs
64 ounces plain nonfat yogurt, drained to make 4 cups of yogurt
cheese (see yesterday's recipe)
1 cup honey
2 teaspoons vanilla
4 tablespoons arrowroot
5 egg whites

Preheat oven to 300 degrees. Press cookie crumbs evenly over bottom and one inch up sides of a 9-inch or 10-inch springform pan. Chill.

Beat remaining ingredients until well blended. Pour into pan; bake 60 to 75 minutes, until center no longer jiggles and top is slightly brown. Cool on a wire rack, then refrigerate until well chilled before serving.

Be sure to remove the cake from the oven as soon as the center is set (no jiggling). It's better to undercook it a little than to overcook. To help prevent the cake from cracking, cover it with plastic wrap while still warm. Serve with fruit sauce made from frozen fruit sweetened with just a bit of sugar or honey. Serves 12.