Savannah peach cheesecake

8 servings

Ingredients

Quantity Ingredient
1 cup Graham craker 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, & sliced
1 tablespoon Lemon juice

Directions

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 ½ hour to make.

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