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Garnish this summery dessert with a dollop of sweetened reduced fat sour cream and a handful of fresh raspberries.

Yield: Serves 10

Prep time: 35 - 40 minutes, plus 3 hours to strain yogurt

Baking time: 65 - 75 minutes

Difficulty Level: Moderate

• 3 - 6 ounce containers Horizon Organic® fat-free raspberry yogurt
• Horizon Organic butter, for preparing the pan
• 1/4 cup graham cracker crumbs, for preparing the pan
• 1 (8-ounce) container Horizon Organic reduced fat cream cheese, room temperature
• 1 cup sugar
• 2 ounces white chocolate, melted and cooled
• 1 Tbsp. freshly squeezed lemon juice
• 1/2 tsp. freshly grated lemon zest
• 1 tsp. vanilla extract
• 2 Horizon Organic eggs
• 2 Tbsp. all-purpose flour

Place the yogurt in a strainer lined with a coffee filter and set the whole assembly over a bowl. Refrigerate for three hours, which will allow some of the liquid to drain away from the yogurt. Discard the liquid.

Preheat the oven to 300°F. Butter a 9-inch spring-form pan and lightly dust its interior with graham cracker crumbs. Using an electric mixer at high speed, beat the cream cheese and sugar until smooth and fluffy. Blend in the strained yogurt. Add the melted white chocolate, followed by the lemon juice, zest, and vanilla extract, scraping the bowl as needed. Reduce the mixer speed to low and add the eggs one at a time, scraping after each addition. Blend in flour on low speed.

Pour the batter into the prepared pan (it will be only an inch or so deep). Bake in the preheated oven for 65 to 75 minutes, until well set in the center. Cool thoroughly, then refrigerate for several hours or overnight before serving. The completed torte can be stored in the refrigerator, well wrapped, for up to three days.

Calories 295; Carbohydrates 40g; Protein 7g; Fat 12g; Saturated Fat 6g; Cholesterol 78mg; Calcium 12% DV; Sodium 245mg