Course : Cheesecakes
Serves: 8
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1 cup graham cracker crumbs
3 tablespoons Margarine
2 tablespoons Sugar
1 package gelatin -- unflavored
1/2 cup Cold water
8 ounces Light cream cheese
3 tablespoons Sugar
1/8 teaspoon Ground ginger
1/2 cup Skim milk
16 ounces lowfat yogurt with fruit -- peach flavor
2 medium Fresh peaches -- peeled, and sliced
1 tablespoon Lemon juice

Preparation / Directions:

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.

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