Place the springform pan in a larger baking pan. Add one inch of hot water to the larger pan and bake the cheesecake at 450° ...

Combine 2 cups of the yogurt cheese, the ricotta cheese, 3/4 cup of sugar, nonfat milk, egg whites, cake flour and vanilla in the bowl of a food processor. Process the cheese filling until blended ...

In the First for Women test kitchen, we like to swap Greek yogurt in place of sour cream in cheesecake to lower the fat and calories while upping the protein. The results are so delicious ...

But we found the easiest way to recreate this indulgent classic without the guilt. Greek yogurt cheesecake cups are a no-bake treat that checks all the boxes. These mini desserts are creamy ...

Yossy Arefi’s lemon yogurt cheesecake is perfect for a sugar-enhanced December because while it’s plush and rich from the requisite cream cheese, it’s also bright and tangy from Greek yogurt ...

Cottage cheese contains nearly 300% more lactose than Greek yogurt, so people with lactose intolerance may be able to tolerate Greek yogurt but not cottage cheese.

Low-fat cottage cheese still has a lot of protein (10.5 grams) but only about a gram of fat, whereas low-fat Greek yogurt contains more fat—1.7 grams—for only 8.2 grams of protein. Read: There ...

Cottage cheese is made with salt, Rizzo explains. It has about 350 milligrams (or 15% of your daily value) in a half-cup serving. "Greek yogurt, on the other hand, does not contain any sodium ...