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