MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 8 servings
      32 oz Yogurt, lowfat vanilla
     1/4 c  Sugar
       2 T  Cornstarch
       2 T  Key lime juice
       2    Egg; lightly beaten
   Drain the yogurt to make yogurt cheese.  This is done by placing a
   clean piece of cheesecloth or muslin in a colander or lg funnel, then
   spooning the yogurt into the cloth.  Place colander over a bowl, then
   place in refrigerator overnight.  The whey will drain from the
   yogurt, leaving the yogurt cheese in the cloth.
   (Randy’s special note:  for CRYIN' out loud, make sure that the yogurt
   doesn't have gelatin or pectin in it--otherwise, you'll NEVER get the
   “cream cheese consistency” that this recipe calls for.  Perhaps
   better to get plain yogurt--usually an “all natural” brand contains
   neither the pectin or gelatin--and add some vanilla to it.)
   Preheat oven to 325 degrees. lightly grease an 8-inch pie pan or
   7-inch springform pan. Place yogurt cheese in a mdm-size bowl. Add
   sugar, cornstarch, and lime juice, mixing gently with a fork or wire
   whisk until well blended. Stir in the eggs. Pour into the prepared
   pan and smooth the top with a spatula. Bake until center is set: 25
   to 30 minutes for a pie pan, or 55 to 60 minutes for a springform
   pan. Cool slightly on a wire rack. Refrigerate until chilled.
                               per Randall Chrisman