breathless peach cheesecake

1 servings
1 each Envelope Knox Unflavored Gelatine
¼ cup Cold water
1 can (16 oz.) lite peaches, drained (reserve juice)
1 each Package (8 oz.) lite cream cheese, softened
2 tablespoons Loosely packed mint leaves (optional)
¼ cup Sugar

In blender, sprinkle unflavored gelatine over water; let stand 2 minutes. In small saucepan, bring juice to a boil. Add juice to blender and process at low until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at high until blended. Pour into 8 or 9" pie pan or crust prepared with ¾ C graham cracker crumbs and 2 T melted margarine. Chill until firm, about 3 hours. Garnish with peaches and mint leaves, if desired.

Makes about 10 servings. Knox Breathless Sour Cream Per Serving Peach Cheesecake Cheesecake Calories 146 365 Fat (gm) 7 25 Cholesterol (mg) 12 137 Source: Taste Tested Recipes from the Knox Test Kitchen booklet TO ALL Submitted By STEVEN PAGE SUBJ CHEESE CAKES On 11-13-95

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