8 ounce bread baguette french cut into 1/4-inch slices
0.3 cup brown sugar packed
0.5 cup cherry chutney
0.3 cup egg substitute
1 tablespoon juice of lemon fresh
2 cups yogurt plain low-fat
12 pecan halves
0.3 teaspoon salt
Equipment
bowl
frying pan
oven
knife
blender
plastic wrap
baking pan
aluminum foil
springform pan
colander
cheesecloth
Directions
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.
Preheat oven to 32
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 325 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.
