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SAVANNAH PEACH CHEESECAKE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Low-cal
Amount Measure Ingredient -- Preparation Method
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-----JACK WENTZEL FDGG51B-----
-----CRUST-----
1 c Graham craker crumbs
3 tb Margarine
2 tb Sugar or 3 sugar substitute
-packets
-----FILLING-----
1 Envelope unflavored gelatin
1/2 c Cold water
8 oz Light cream cheese
3 tb Sugar or 4 sugar substitute
-packets
1/8 ts Ground ginger
1/2 c Skim milk
16 oz Peach lowfat yogurt
-----TOPPING-----
2 Fresh peaches, pitted,
-peeled, & sliced
1 tb Lemon juice
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 1/2 hour to make.
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