Peach-Yogurt Pie
By Yankee Magazine|May 23 2002|
A delicious summer treat, this tastes like a lighter version of cheesecake. If you prefer it lighter still, use low-fat cream cheese and nonfat yogurt.
Yield
8 servings
Ingredients
1 package (3 ounces) peach-flavored gelatin
1/4 cup water
2 egg yolks, slightly beaten
2 packages (3 ounces each) cream cheese, at room temperature
2 cartons (8 ounces each) peach yogurt
2 tablespoons sugar
1 medium-size peach, peeled
1 tablespoon lemon juice
1 baked 9-inch graham cracker pie shell
Unsweetened whipped cream (optional)
fresh mint sprigs, to garnish (optional)
Instructions
In a small saucepan, combine the gelatin and water and stir until the gelatin is moistened. Add the egg yolks. Cook over medium heat, stirring constantly, until the gelatin is dissolved and the mixture is slightly thickened. Beat in the cream cheese and yogurt until smooth. Slightly chill the mixture, stirring occasionally.
When the gelatin mixture is partially set — so it’s the consistency of unbeaten egg whites — fold the sugar into the mixture.
If desired, reserve a few slices of the peach for a garnish. Chop the remainder of the peach, toss with the lemon juice to prevent discoloration, and fold into the gelatin mixture. Pour the mixture into the baked pie shell. Chill for several hours or overnight, until set. If desired, garnish the pie with peach slices, whipped cream, and sprigs of fresh mint.
