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  • 1-1/3 cups graham cracker crumbs or vanilla wafer crumbs
  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, melted
  • 1 pkg. (8 oz.) light cream cheese
  • 1 tablespoon lemon juice
  • 5 peaches
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup low-fat yogurt


  • Combine crumbs, 2 tablespoons sugar and cinnamon; stir in butter. Press on to bottom and sides of a deep ungreased 9-inch pie plate.
  • In bowl, beat cream cheese, remaining sugar and lemon juice until smooth. Peel and finely chop 4 of the peaches; stir into cheese mixture. Sprinkle gelatin over the cold water in small saucepan and let stand 5 minutes; stir over low heat until dissolved.(Or, soften gelatin with water in small bowl and microwave on High for 30 seconds; stir.) Beat into cheese mixture; refrigerate until thickened, 15-30 minutes. Fold in yogurt. Pour into crust.
  • Refrigerate for several hours or overnight. Peel and slice remaining peach and use with mint to garnish top.

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