Ingredients

Crust:
1 C. graham cracker crumbs
3 Tbsp. margarine
2 Tbsp. sugar, or 3 sugar substitute packets
Filling:
1 envelope unflavored gelatin
1/2 C. cold water
8 oz. light cream cheese
3 Tbsp. sugar, or 4 sugar substitute packets
1/8 tsp. ground ginger
1/2 C. skim milk
16 oz. peach low fat yogurt, sugar free
Topping:
2 fresh peaches, pitted, peeled, sliced
1 Tbsp. lemon juice

Cooking Instructions

Crust: Stir together crumbs, margarine and sugar in small bowl. Press onto bottom of a 9- inch spring form pan. Chill. Filling: Soften gelatin in water in small saucepan. Stir over low heat until dissolved. With electric mixer, blend cream cheese product, sugar and ginger in large mixing bowl at medium speed until well blended. 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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)