Ingredients
| Quantity | Ingredients |
|---|---|
| 1-1/3 cups | graham cracker crumbs |
| 2/3 cup | granulated sugar |
| 1 tsp | cinnamon |
| 1/4 cup | butter, melted |
| 8oz. (250g) | light cream cheese |
| 1 tbsp | fresh lemon juice |
| 5 | peaches |
| 1 | envelope unflavoured gelatin |
| 1/4 cup | cold water |
| 1 cup | low-fat yogurt |
| mint sprig (optional) |
Directions
1. Combine crumbs, 2 tablespoons sugar and cinnamon; stir in butter. Press on to bottom and sides of deep ungreased 9-inch (23 cm) pie plate. 2. In bowl, beat cream cheese, remaining sugar and lemon juice until smooth. Peel and finely chop 4 of the peaches; stir into cheese mixture. 3. Sprinkle gelatin over cold water in small saucepan and let stand 5 minutes; stir over low heat until dissolved. (Or, soften gelatin with water in small bowl and microwave on High for 30 seconds; stir) Beat into cheese mixture; refrigerate until thickened, 15 to 30 minutes. Fold in yogurt. Pour into crust. Refrigerate for several hours or overnight. 4. Peel and slice remaining peach and use with mint to garnish top. Nutrition Information per serving: 292 calories, 11.5g total fat.
Source: www.foodland.gov.on.ca