For those of you counting the calories, here's a dessert you will love!
TOOLS NEEDED
Fluted Pie Mold (FM000480) or any mold with aprox. 2 quart capacity or less
Medium Perforated Baking Sheet (MA435310)
Mixing bowl
Petite Demarle Difference Sauce Pan (DD901014)
Blender
INGREDIENTS
1 ½ C crushed graham crackers
¼ C sugar
1/3 C butter, melted
1 Envelope unflavored gelatin
½ C Cold water
1 16oz Can Light Peaches, drained (save juice)
1 8oz Package Light Cream Cheese, softened
¼ Cup sugar
small splash of mint flavoring (optional)
Place the Mold of your choice on the Perforated Baking sheet set aside. Using mixing bowl combine the crumbs, sugar and butter and blend well. Press into the bottom of the mold and refrigerate for approx. 30 minutes. Next, in blender, sprinkle gelatin over water and let stand for 2 minutes. In sauce pan, bring the saved peach juice to a boil. Add the hot juice to the blender and process on low until the gelatin is completely dissolved. Add the remaining ingredients and process on high until blended. Pour into the chilled pie crust and refrigerate until firm, about 3 hours. Garnish with peaches and or mint leaves, if desired.
TOOLS NEEDED
Fluted Pie Mold (FM000480) or any mold with aprox. 2 quart capacity or less
Medium Perforated Baking Sheet (MA435310)
Mixing bowl
Petite Demarle Difference Sauce Pan (DD901014)
Blender
INGREDIENTS
1 ½ C crushed graham crackers
¼ C sugar
1/3 C butter, melted
1 Envelope unflavored gelatin
½ C Cold water
1 16oz Can Light Peaches, drained (save juice)
1 8oz Package Light Cream Cheese, softened
¼ Cup sugar
small splash of mint flavoring (optional)
Place the Mold of your choice on the Perforated Baking sheet set aside. Using mixing bowl combine the crumbs, sugar and butter and blend well. Press into the bottom of the mold and refrigerate for approx. 30 minutes. Next, in blender, sprinkle gelatin over water and let stand for 2 minutes. In sauce pan, bring the saved peach juice to a boil. Add the hot juice to the blender and process on low until the gelatin is completely dissolved. Add the remaining ingredients and process on high until blended. Pour into the chilled pie crust and refrigerate until firm, about 3 hours. Garnish with peaches and or mint leaves, if desired.
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