INGREDIENTS
3/4 cup
fresh cranberries
1/4 cup
sugar
1/4 cup
water
1/2 tsp
fresh orange zest
3 oz
gingersnap crumbs (from 12 gingersnap cookie, I used Nabisco brand)
1 oz
pecans, crushed
1 1/2 tbsp
light butter, melted
8 oz
1/3 less fat cream cheese
1/4 cup
sugar
1/2 tsp
vanilla extract
6 oz
nonfat Greek yogurt (Chobani)
2
egg whites
2 tbsp
fresh lemon juice
1 tbsp
flour