---JACK WENTZEL FDGG51B---

CRUST
1 c Graham craker crumbs
3 tb Margarine
2 tb Sugar or 3 sugar substitute
-packets

-FILLING –
1 Envelope unflavored gelatin
1/2 c Cold water
8 oz Light cream cheese
3 tb Sugar or 4 sugar substitute
-packets
1/8 ts Ground ginger
1/2 c Skim milk
16 oz Peach lowfat yogurt

-TOPPING –
2 Fresh peaches, pitted,
-peeled, & sliced
1 tb Lemon juice

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.