How To make Savannah Peach Cheesecake

JACK WENTZEL FDGG51B:

CRUST:

1 c Graham craker 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
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.