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.