Savannah Peach Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheesecakes, Low-cal | 8 | Servings | |
INGREDIENTS
| 1 | c | Graham craker 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 & sliced | ||
| 1 | T | Lemon juice |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 91
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: <1mg
Sodium: 56.4mg
Potassium: 103mg
Carbohydrates: 13g
Fiber: <1g
Sugar: 12.4g
Protein: <1g