Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- crust
- 1 cup graham craker crumbs
- 3 tbsp margarine
- 2 tbsp sugar or 3 sugar substitute
- -packets
- filling
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 8 oz light cream cheese
- 3 tbsp sugar or 4 sugar substitute
- -packets
- 1/8 tsp ground ginger
- 1/2 cup skim milk
- 16 oz peach lowfat yogurt
- topping
- 2 fresh peaches, pitted
- -peeled, & sliced
- 1 tbsp lemon juice
- =
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 ½ hour to make.