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Not Just cheesecake!  A Yogurt Cheese CookbookCHEESECAKE that is low fat, low calorie, low sodium, delicious. All made with yogurt cheese.

A Yogurt Cheese Cookbook

By Shelley Melvin

Yogurt cheese is the magic ingredient that makes low fat foods rich and creamy. And delicious! You only need a fork to mix up a lowfat lemon cheesecake, a low cal chocolate cheesecake, or a low sodium raspberry cheesecake.

Try these 250 fabulous dishes made with yogurt cheese: appetizers, desserts and in-between. All the recipes are low cholesterol, low fat, low calorie, low sodium, low lactose, and rich in protein and bone-building calcium.

37 recipes for delectable cheesecakes (14 don't need baking). Have a big slice of cheesecake for breakfast - without the guilt! You don't have to diet to love it!

Not Just Cheesecake, 2nd ed.
Paperback, 224 pages, 250 recipes, index
ISBN 0-937404-45-4 (1997), $16.95

Rich and delicious! Only 100 calories.
It's so easy to make, you mix it with a fork.

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  



1.  Yogurt Cheese: The Key Ingredient

2.  Dips and Spreads

3.  Appetizers

4.  Snacks and Light Entrees

5.  Salads and Dressings

6.  Chilled Soups

7.  Breads

8.  Desserts

Nutritional Values of Common Foods



SHELLEY MELVIN is a native of Pennsylvania and a graduate of West Virginia University. She has lived in London and in France, where she studied with the late Simone Beck, Julia Child's co-author of Mastering the Art of French Cooking.

Melvin's career has included catering, teaching, creating a line of gourmet chocolates, and working as a consumer advisor for a food processor manufacturer.

Her love of food and cooking has meant a constant battle with the scales. She has for many years been a receptionist at Weight Watcher meetings and enjoys helping others who have similar problems.

Other books by the author: "Quick & Easy."


Our 7-inch springform pan is the perfect size for making the cheesecakes in Not Just Cheesecake. Leakproof, non-stick, 3-year manufacturer's warranty. $18.95



"This is a wonderful cookbook featuring delicious and nutritious recipes. Most recipes are easy to make and use common ingredients. All are low in fat with no recipe containing more than 4 grams per serving."  --EDITOR'S CHOICE

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