Recipe - Savannah Peach Cheesecake

JACK WENTZEL FDGG51B

CRUST
1 cup Graham craker 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, & cut or sliced up
1 tablespoon Lemon juice

CRUST: Stir together crumbs, margarine and 2 T sugar in small bowl; press
onto bottom of 9inch 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 One half hour to make.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini