-Karen Thackeray
3/4 c Almonds; ground
1 tb Margarine; melted
1 Envelope unflavored gelatin
1/4 c Cold water
12 oz Light cream cheese
3/4 c Skim milk
1/2 c Sugar; OR 12 pkgs sugar sub.
1/4 ts Almond extract
3 c Fresh peach slices;peeled
Stir together almonds and margarine in small bowl.
Press mixture evenly onto bottoms of 12 paper-lined
baking cups (muffin tins). Soften gelatin in water in
small saucepan; stir over low heat until dissolved.
Beat cream cheese milk, sugar and almond extract in
large mixing bowl at medium speed with electric mixer
until well blended. Stir in gelatin. Pour into baking
cups; freeze until firm.
Place peaches in food processor or blender container;
process until smooth. Spoon peach puree onto
individual plates.
Remove cheesecakes from freezer 10 minutes before
serving. Peel off paper. Invert cheesecakes onto
plates. Garnish with additional peach slices,
raspberries and fresh mint leaves, if desired.
Note: For a sweeter peach puree, add sugar to taste.
Calories: 175 Source: No Guilt Desserts
