-Karen Thackeray
3/4 c Almonds; ground
1 tb Margarine; melted
1 Envelope unflavored gelatin
1/4 c Cold water
12 oz Light cream cheese
3/4 c Skim milk
1/2 c Sugar; OR 12 pkgs sugar sub.
1/4 ts Almond extract
3 c Fresh peach slices;peeled
Stir together almonds and margarine in small bowl. Press mixture evenly
onto bottoms of 12 paper-lined baking cups (muffin tins). Soften gelatin in
water in small saucepan; stir over low heat until dissolved. Beat cream
cheese milk, sugar and almond extract in large mixing bowl at medium speed
with electric mixer until well blended. Stir in gelatin. Pour into baking
cups; freeze until firm.
Place peaches in food processor or blender container; process until
smooth. Spoon peach puree onto individual plates.
Remove cheesecakes from freezer 10 minutes before serving. Peel off paper.
Invert cheesecakes onto plates. Garnish with additional peach slices,
raspberries and fresh mint leaves, if desired.
Note: For a sweeter peach puree, add sugar to taste.
Calories: 175
Yields
12 Servings