| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 8 | Servings | |
INGREDIENTS
| 1 | c | Graham cracker crumbs |
| 3 | T | Margarine |
| 2 | T | Sugar -or- |
| 3 | Sugar substitute packets | |
| 1 | Envelope unflavored gelatin | |
| 1/2 | c | Cold water |
| 8 | oz | Light cream cheese |
| 3 | T | Sugar -or- |
| 4 | Sugar substitute packets | |
| 1/8 | t | Ground ginger |
| 1/2 | c | Skim milk |
| 16 | oz | Peach lowfat yogurt |
| 2 | Fresh Peaches, pitted | |
| peeled and sliced | ||
| 1 | T | Lemon juice |
INSTRUCTIONS
CRUST: Stir together crumbs, margarine and 2 T sugar in a small bowl; press onto bottom of 9 inch springform pan. Chill. FILLING; Soften gelatin in water in small saucepan. stir over low heat until dissolved. Blend cream cheese product, 3 T sugar and ginger in large mixing bowl at medium speed until well blended (electric mixer) Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set. Fold in yogurt; pour over crust. Chill until firm - about 6 hours. Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain. Arrange peaches on top of cheesecake. Serves 8 (ha ha) takes 1/2 to make. Posted to JEWISH-FOOD digest V97 #013, by alotzkar@direct.ca (Al) on Tue, 14 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: <1mg
Sodium: 56.4mg
Potassium: 102.9mg
Carbohydrates: 12.6g
Fiber: <1g
Sugar: 12g
Protein: <1g