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Print this Recipe    Cheesecake 09

No Bake Peach Yogurt Cheesecake

1 c graham cracker crumbs
1/4 c (1/2 stick) butter, softened
1 T sugar
1/2 tsp. cinnamon
3 8-oz pkgs cream cheese, room temperature
1 1/2 envelopes unflavored gelatin
1/4 c cold water
4 8-oz cartons sugar free peach yogurt
1/2 c. slivered almonds
1/2 tsp. almond extract
10 oz pkg frozen sliced peaches, thawed and drained

Combine graham cracker crumbs, butter, and cinnamon. Press crumbs
evenly onto bottom of buttered 10-inch springform pan. Chill

In large bowl, beat cream cheese well. Soften gelatin in cold water.
Stir over low heat to dissolve, about 3 min. or microwave approx.
30sec. With mixer running, slowly pour dissolved gelatin into cream
cheese.

Add yogurt about 1/2 cup at a time, beating thoroughly after each
addition. Blend in almonds and extract. Carefully pour into
springform pan. Refrigerate at least 12 hours.

To serve, remove sides from springform carefully. Garnish with
peach slices or top with Peach Custard sauce.


Peach Custard Sauce

2 8-oz cartons sugar free peach yogurt
4 serving sugar free instant vanilla pudding mix

Place yogurt in small mixing bowl. Blend on medium speed to mix
thoroughly. Add pudding mix and beat on low speed about 30 sec.,
or until completely blended (adding milk if too thick)

Chill thoroughly. Spoon over cheesecake

Serves 16

Note: Chopped or diced fresh peaches or one 20oz. can of well-drained
canned peaches, chopped or diced, may be mixed into cheesecake
before adding almonds and extract. Frozen peaches would be good
spooned over sauce.

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