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Print this Recipe    Mini Cheesecakes

MINI ALMOND CHEESECAKES (No sugar added)
makes 12

3/4 cup ground almonds
1 tablespoon margarine, melted
1 envelope of unflavored gelatin
1/4 cup cold water
12 oz light cream cheese
3/4 cup skim milk
3 1/2 tsp. Equal for Recipes or 12 Equal packets
1/4 teaspoon almond extract
3 cups peeled peach slices

Stir together almonds and margarine in small bowl. Press mixture
evenly onto bottoms of twelve paper lined baking cups. Soften
gelatin in water in small saucepan. Stir over low heat until
dissolved. Beat cream cheese product, 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.

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