Ingredients
- 7 sugar substitute
- 2 peaches (fresh)
- 1 gelatin (envelope unflavored)
- 450 ml peach lowfat yogurt
- 230 gr graham craker crumbs
- 120 ml skim milk
- 120 ml water (cold)
- 230 ml cream cheese (light)
- 65 gr sugar
- 40 gr margarine
- 16 ml lemon juice
- 1 gr ginger (ground)
CRUST: Stir together crumbs, margarine and 2 T sugar in small bowl; press onto bottom of 23 cm 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 half hour to make.
