Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------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.

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