Instructions: To make the yogurt cheese, place the yogurt in a fine-mesh strainer lined with cheesecloth. Fold the cheesecloth to cover the yogurt and let it stand over a deep bowl in the refrigerator for 6 to 8 hours or overnight. Discard any liquid in the bowl.

Heat the oven to 350 degrees.

Lightly butter the bottom of a 10-inch springform pan. Sprinkle the vanilla wafer crumbs evenly over the bottom of the pan and pat them firmly in place.

Combine 2 cups of the yogurt cheese, the ricotta cheese, 3/4 cup of sugar, nonfat milk, egg whites, cake flour and vanilla in the bowl of a food processor (Using a food processor gives the cheese mixture a light, fluffy texture with the greatest possible volume). Process the cheese filling until blended. Stir in the ginger and pour into the crust. Bake the tart just until set, 40 to 45 minutes. Cool to warm.

Combine the raspberries, strawberries and the remaining 2 tablespoons of sugar in a food processor or blender and puree. Serve with the tart.

This recipe yields 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.