Preparation time
20 minutes
Refrigeration Time: 6 hours or overnight
Ready in
6 hr 20 min
Makes
8 servings
Ingredients
Crust:
- 1-1/3 cups (325 mL) graham cracker crumbs
- 2 tbsp (25 mL) granulated sugar
- 1 tsp (5 mL) ground cinnamon
- 1/4 cup (50 mL) butter, melted
Filling:
- 1/4 cup (50 mL) cold water
- 1 envelope (7g/1 tbsp) unflavoured gelatin
- 1 package (250 g) brick light cream cheese
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) fresh lemon juice
- 4 Ontario Peaches
- 1 cup (250 mL) low-fat yogurt
Garnish:
- 2 Ontario Peaches
- Ontario Mint Leaves
Instructions
Crust: In medium bowl, combine crumbs, sugar and cinnamon; stir in butter. Press in bottom and up sides of ungreased deep 9-inch (23 cm) pie plate. Set aside.
Filling: Place cold water in small saucepan and sprinkle gelatin over top; let stand 5 minutes. Place over low heat; warm, stirring until gelatin is dissolved. (Or, soften gelatin with water in small bowl and microwave on High for 30 seconds; stir).
In large bowl, using electric mixer on medium speed, beat cream cheese, sugar and lemon juice until smooth. Beat in gelatine mixture until blended.
Peel and finely chop peaches; fold into cheese mixture. Fold in yogurt. Pour into crust. Cover and refrigerate for several hours, until chilled and set, or overnight.
Garnish: Just before serving, peel and slice peaches. Arrange on top of pie and scatter mint leaves over top.
Nutritional Information
1 Serving
- PROTEIN: 6 grams
- FAT: 12 grams
- CARBOHYDRATE: 38 grams
- CALORIES: 282
- FIBRE: 2 grams
- SODIUM: 155 mg