1 can (15 ounces) sliced peaches in extra-light syrup
1/4 cup cold water
1 envelope unflavored gelatin
1 package (8 ounces) Neufchatel Cheese, cubed
1/4 cup sugar
1 graham cracker crust (9 inches)
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.
Nutrition Facts: 1 piece equals 231 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 246 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat.
~~Light & Tasty June/July 2007~~