Title: Savannah Peach Cheesecake
Categories: Cheesecake Diabetic Diet Fruit
Yield: 8 Servings
| JACK WENTZEL FDGG51B |
| CRUST |
| 1 | c | Graham cracker 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 |
| | | **PERSONAL NOTE from Ursula Taylor - for diabetic use - be s |
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.