Categories: Cheesecakes, Low-cal 
      Yield: 8 servings 
  
----------------------------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.