Savanna peach cheesecake (lo-cal)

8 Servings

Ingredients

Quantity Ingredient
1 cup Graham cracker crumbs
3 tablespoons Margarine
2 tablespoons Sugar -or-
3 Sugar substitute packets
1 Envelope unflavored gelatin
½ cup Cold water
8 ounces Light cream cheese
3 tablespoons Sugar -or-
4 Sugar substitute packets
⅛ teaspoon Ground ginger
½ cup Skim milk
16 ounces Peach lowfat yogurt
2 Fresh Peaches, pitted, peeled and sliced
1 tablespoon Lemon juice

Directions

FILLING

TOPPING

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 ½ to make.

Posted to JEWISH-FOOD digest V97 #013, by alotzkar@... (Al) on Tue, 14 Jan 1997.

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