Savannah Peach Cheesecake
-----JACK WENTZEL FDGG51B-----
graham cracker crumbs
Light cream cheese
lowfat yogurt with fruit,
peeled, & sliced
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.