| 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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