Peach Cheese Pie
"I whip up this cool, creamy, light dessert in the morning so my family can enjoy it after dinner on warm summer evenings. With only six ingredients, it couldn’t be easier!" --Janine Wich of Farmingdale, New York
SERVINGS
|
8
|
CATEGORY
|
Lower Fat
|
METHOD
|
Chill
|
PREP |
15 min. |
TOTAL
|
15 min.
|
INGREDIENTS
- 1 can (15 ounces) sliced peaches in extra-light syrup
- 1/4 cup cold water
- 1 envelope unflavored gelatin
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 1/4 cup sugar
- 1 graham cracker crust (9 inches)
DIRECTIONS
Drain peaches, reserving syrup; set peaches aside. In a small saucepan, combine water and reserved syrup; sprinkle with gelatin. Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved, about 2 minutes. Cool slightly.
Transfer to a food processor. Add the peaches, cream cheese and sugar; cover and process until smooth. Pour into crust. Cover and refrigerate until set, about 1 hour. Refrigerate leftovers. Yield: 8 servings.