-Karen Thackeray 12 oz Light cream cheese
3/4 c Almonds; ground 3/4 c Skim milk
1 tb Margarine; melted 1/2 c Sugar; OR 12 pkgs sugar sub.
1 Envelope unflavored gelatin 1/4 ts Almond extract
1/4 c Cold water 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
Yields
12 servings