Basic information

Name: Savannah peach cheesecake

Yield: 8

Categories cheesecakes, low-cal




 Fresh peaches, pitted, peeled, & sliced
 1 Tbs
 Lemon juice


 8 oz
 Light cream cheese
 3 Tbs
 Sugar or 4 sugar substitute packets
 16 oz
 Peach lowfat yogurt
 125 tsp
 Ground ginger
 1/2 c
 Cold water
 1/2 c
 Skim milk
 Envelope unflavored gelatin


 3 Tbs
 2 Tbs
 Sugar or 3 sugar substitute packets
 1 c
 Graham craker crumbs


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.