Sunday, July 12, 2009

Peach Cheese Pie

1 can (15 ounces) sliced peaches in exta-light syrup, drained
1/4 cup cold water
1 envelope unflavored gelatin
1 package (8 ounces) reduced fat cream cheese, cubed
1/4 cup sugar
1 graham crakcer crust (9")

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.

1 comment:

Leann said...

Wow, your recipes all sound yummy and not too intricate. Thanks for stopping by. I see that you are a keeper of Christmas too!

Enjoy your day!