Savannah Peach Cheesecake

Savannah Peach Cheesecake

Serves: 8
 
 
Desserts
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Savannah Peach Cheesecake, you'll need:
  • 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

Method

  • 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.
Nutritional Facts (Per Serving)
No nutritional facts available.
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