Mini Peach Cheesecakes |
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| 1 cup finely chopped pecans |
12 paper liners for regular size muffin tins |
| 2 tablespoons butter or margarine, melted |
3/4 cup skim milk |
| 1 envelope unflavored gelatin |
1/2 cup sugar |
| 3 cups peeled and sliced Dickey Farms peaches |
1/4 cup cold water |
| 2 8-oz. packages cream cheese, softened |
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Stir together pecans and margarine in a small bowl. Spoon equal amounts of mixture into paper-lined muffin tins, pressing evenly. Soften gelatin in water in a small saucepan; stir over low heat until dissolved.
In a large bowl, beat cream cheese, milk, and sugar at medium speed of an electric mixer until well-blended. Stir in gelatin. Pour equal amounts into muffin tins; freeze until firm.
Place peach slices in food processor or blender; process until smooth.
Just before serving, spoon peach puree onto individual plates.
Remove cheesecakes from freezer 10 minutes before serving; peel off paper. Invert cheesecakes onto top of peach puree on each plate. Garnish with additional peach slices and fresh mint leaves, if desired. |
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| Serves 12 |
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