Low-Fat Yogurt Cheesecake

• 2 cups plain yogurt 0% Greek/
• 2 teaspoons honey or more/less depending on how sweet you would like it
• 2 large eggs
• 1 tart crust already-made, 6 inches
• 1 eggs added onto crust
• 3 jam dollops of, to coat, I used raspberry/some fresh fruit
• 1 pinch salt

1. Optional: Crack an egg and separate the egg white from the yolk. Brush the egg white onto the crust and bake for 5 minutes at 375 F. This allows the crust to turn golden in color. Take the crust out after.
2. Combine the egg yolk and the egg white leftover with the other egg, yogurt, pinch of salt, and honey together in a bowl. Whisk/mix the ingredients together until even.
3. Pour the mixture into the pie/tart crust and bake in the oven for 1 hour at 375 F. Once fully baked, the yogurt cheesecake should look somewhat jiggly in texture although somewhat solid.
4. Cool the yogurt cheesecake down by leaving it in the oven with the oven door open for about 30 minutes. You may put it into the refrigerator afterwards for more cooling time.
5. One the cheesecake has cooled down, slather on some jam/fresh fruit of your choice and you're ready to dig in or leave in to cool even more. :)

plain yogurt, honey, eggs, eggs, fresh fruit, salt

Taken from www.yummly.com/recipe/Low-fat-Yogurt-Cheesecake-1200163 (may not work)