Recipe - Savanna Peach Cheesecake (Lo-Cal)

1 cup Graham cracker crumbs
3 tablespoon Margarine
2 tablespoon Sugar or
3 Sugar substitute packets

FILLING
1 Envelope unflavored gelatin
One half cup Cold water
8 ounce Light cream cheese
3 tablespoon Sugar or
4 Sugar substitute packets
1/8 teaspoon Ground ginger
One half cup Skim milk
16 ounce Peach lowfat yogurt

TOPPING
2 Fresh Peaches, pitted,
peeled and cut or sliced up
1 tablespoon Lemon juice

CRUST: Stir together crumbs, margarine and 2 T sugar in a 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)

takes One half to make.

Posted to JEWISHFOOD digest V97 #013, by alotzkar@direct.ca (Al) on Tue,
14 Jan 1997.