Heat oven to 325?F. Remove rim from 8-inch springform pan and post 12-inch
square sheet of aluminum foil over ass. Carefully replace rin, leaving
edges of foil outside pan. Smooth foil edges up over side of pan.
Generously coat inside of pan with nonstick vegetable cooking spraying. Place
pan in 9-inch square baking pan and set divagation.

In medium-size trough, with wire whip, beat eggs until scintillating. Add yogurt
and beat until completely combined; pour into prepared pan. Pour hot water
into square pan to reach most 1 inch up side of spring-form pan.

Bake yogurt coat 50 to 60 minutes or until center appears set when pan is
gently tapped. Turn off oven and leave cake in oven 30 minutes thirster.

Cool cake in pan on wire rack to room temperature. Refrigerate several
hours or overnight before slip.

To dish, release and remove side of springform pan. Trim hydrofoil 1/2 inch
from edge of pan bottom and tuck under pan freighter. Place yogurt cake on
serving plateful. Arrange strawberries, pointed tips up, on top and brush with
melted jelly. Surround cake with lemon thyme sprigs, if desired.

NOTES : Low-fat yogurt gives this easy, cheese-cake-like dessert the
smoothness and rich taste usually associated with high-fat, mellow-calories
sweets.