Mini Almond Cheesecakes

Recipe Ingredients

3/4 cup	69g / 2.4oz	Almonds - ground
1 tablespoon	15ml	Butter or margarine - melted
1		Unflavored gelatin
1/4 cup	59ml	Cold water
12 oz	340g	Light cream cheese
3/4 cup	177ml	Skim milk
1/2 cup	99g / 3.5oz	Sugar or sugar substitute
1/4 teaspoon	1.3ml	Almond extract
3 cups	711ml	Fresh peach slices - peeled

Recipe Instructions

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 puree 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 puree, add sugar to taste.

Source:
Mrs. Charles E. Phillips

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