| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheesecakes, Low-cal | 8 | Servings | |
INGREDIENTS
| 1 | c | Graham craker 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, & sliced | |
| 1 | tb | Lemon juice |
INSTRUCTIONS
JACK WENTZEL FDGG51B CRUST FILLING TOPPING CRUST: Stir together crumbs, margarine and 2 T sugar in 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 Only takes 1/2 hour to make. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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