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.