Savannah Peach Cheesecake from Healthy Diabetic Recipes

Savannah Peach Cheesecake Recipe

Recipe Ingredients:

JACK WENTZEL FDGG51B


CRUST

1 cup Graham craker crumbs
3 tbsp Margarine
2 tbsp Sugar or 3 sugar substitute packets

FILLING

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

TOPPING

2 Fresh peaches, pitted, peeled, & sliced
1 tbsp Lemon juice
**PERSONAL NOTE from Ursula Taylor - for diabetic use - be sure to use the SF type yogurt....

Recipe Instructions:

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.

Servings: 8

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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