Savannah peach cheesecake

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

Procedures

1. Crust:
2. Stir together crumbs, margarine and 2 t Sugar in small bowl;
3. Press onto bottom of 9-inch springform pan. Chill.
4. Filling:
5. Soften gelatin in water in small saucepan; stir over low heat until dissolved.
6. Blend cream cheese product, 3 t Sugar and ginger in large mixing bowl at medium speed until well blended (electric mixer).
7. Gradually add gelatin and milk; mix well.
8. Chill until mixture is thickened but not set.
9. Fold in yogurt; pour over crust. Chill until firm. About 6 hours.
10. Carefully remove rim of pan just before serving.
11. Toss together peach slices and lemon juice, drain.
12. Arrange peaches on top of cheesecake.
13. Serves 8 - ha ha only takes ½ hour to make.