Mini Almond Cheesecakes
Yield
12 servingsPrep
40 minCook
0 minReady
160 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
almonds
ground |
|
| 1 | tablespoon |
margarine
melted |
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| 12 | ounces |
cream cheese (reduced-fat)
|
|
| ¾ | cup |
milk, skim
|
|
| ½ | cup |
sugar
or 12 pkgs sugar sub. |
|
| ¼ | teaspoon |
almond extract
|
*
|
| 3 | cups |
peaches
fresh, slices, peeled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
almonds
ground |
|
| 15 | ml |
margarine
melted |
|
| 1 | envelope |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 346.8 | ml/g |
cream cheese (reduced-fat)
|
|
| 177 | ml |
milk, skim
|
|
| 118 | ml |
sugar
or 12 pkgs sugar sub. |
|
| 1.3 | ml |
almond extract
|
*
|
| 7.1E+2 | ml |
peaches
fresh, slices, peeled |
|
Directions
Stir together almonds and margarine in small bowl.
Press mixture evenly onto bottoms of 12 paper-lined baking cups (muffin tins).
Soften gelatin in water in small saucepan; stir over low heat until dissolved.
Beat cream cheese milk, sugar and almond extract in large mixing bowl at medium speed with electric mixer until well blended.
Stir in gelatin. Pour into baking cups; freeze until firm.
Place peaches in food processor or blender container; process until smooth.
Spoon peach purée onto individual plates.
Remove cheesecakes from freezer 10 minutes before serving.
Peel off paper.
Invert cheesecakes onto plates.
Garnish with additional peach slices, raspberries and fresh mint leaves, if desired.
Note: For a sweeter peach purée, add sugar to taste.
