Cherry Chutney Cheese Torte

• 2 cups plain low-fat yogurt
• 2/3 cup (about 5 ounces) 1/3-less-fat cream cheese, softened
• 1/4 cup packed brown sugar
• 1/4 cup egg substitute
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• Cooking spray
• 12 pecan halves
• 1 (8-ounce) loaf French bread baguette, cut into 1/4-inch slices

1. Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.
2. Preheat oven to 325u0b0.
3. Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325u0b0 for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.
4. Note: Nutritional analysis includes Cherry Chutney.

yogurt, cream cheese, brown sugar, egg substitute, lemon juice, salt, cooking spray, pecan, bread baguette

Taken from www.myrecipes.com/recipe/cherry-chutney-cheese-torte (may not work)