| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 3 |
tb |
Margarine |
| 2 |
tb |
Sugar -or- |
| 3 |
|
Sugar substitute packets |
| 1 |
|
Envelope unflavored gelatin |
| 1/2 |
c |
Cold water |
| 8 |
oz |
Light cream cheese |
| 3 |
tb |
Sugar -or- |
| 4 |
|
Sugar substitute packets |
| 1/8 |
ts |
Ground ginger |
| 1/2 |
c |
Skim milk |
| 16 |
oz |
Peach lowfat yogurt |
| 2 |
|
Fresh Peaches, pitted, peeled and sliced |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
FILLING
TOPPING
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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