1 c Graham cracker crumbs
3 tb Margarine
2 tb Sugar -or-
3 Sugar substitute packets
FILLING
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
TOPPING
2 Fresh Peaches, pitted,
-peeled and sliced
1 tb Lemon juice
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.
Yields
8 Servings