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How To make Savannah Peach Cheesecake
JACK WENTZEL FDGG51B:
CRUST:
1 c Graham craker crumbs
3 tb Margarine
2 tb Sugar or 3 sugar substitute
-packets FILLING:
1 Envelope unflavored gelatin
1/2 c Cold water
8 oz Light cream cheese
3 tb Sugar or 4 sugar substitute
-packets 1/8 ts Ground ginger
1/2 c Skim milk
16 oz Peach lowfat yogurt
TOPPING:
2 Fresh peaches, pitted,
-peeled, & sliced 1 tb Lemon juice
CRUST: Stir together crumbs, margarine and 2 T sugar in small bowl; press onto bottom of 9-inch springform pan. Chill. FILLING: Soften gelatin in water in small saucepan; stir over low heat until dissolved. Blend cream cheese product, 3 T sugar and ginger in large mixing bowl at medium speed until well blended (electric mixer). Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set. Fold in yogurt; pour over crust. Chill until firm. About 6 hours. Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain. Arrange peaches on top of cheesecake. Serves 8 - ha ha Only takes 1/2 hour to make.
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Tiny Georgia Peach Cobbler I Tiny Kitchen On The Road
In Savannah, Georgia the peaches may be sweeter and plumper, but the cobblers are cuter.
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INGREDIENTS:
2 teaspoons chopped peaches
1 teaspoon sugar
1 teaspoon water
2 teaspoons butter, melted
1 tablespoon self rising flour
1 tablespoon milk
Pinch of cinnamon
STEPS:
1.) Heat a saucepan and cook peaches, water and sugar for several minutes.
2.) Mix flour, melted butter, milk and cinnamon.
3.) Pour batter into baking dish. Top with peaches and bake at 350 degrees for 8 minutes.
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