Description
Ingredients
- crust
- 1 cup graham craker crumbs
- 3 tbsp margarine
- 2 tbsp sugar or 3 sugar substitute
- -packets
- filling
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 8 oz light cream cheese
- 3 tbsp sugar or 4 sugar substitute
- -packets
- 1/8 tsp ground ginger
- 1/2 cup skim milk
- 16 oz peach lowfat yogurt
- topping
- 2 fresh peaches, pitted
- -peeled, & sliced
- 1 tbsp lemon juice
Directions
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.