---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Cakes, Cheese, Low-cal
       Yield: 12 servings
            -Karen Thackeray
     3/4 c  Almonds; ground
       1 tb Margarine; melted
       1    Envelope unflavored gelatin
     1/4 c  Cold water
      12 oz Light cream cheese
     3/4 c  Skim milk
     1/2 c  Sugar; OR 12 pkgs sugar sub.
     1/4 ts Almond extract
       3 c  Fresh peach slices;peeled
    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.
    Calories: 175 Source: No Guilt Desserts