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Add a photoServings: 12
Ingredients
- 1 c. graham cracker crumbs
- 2 1/2 T sugar
- 1/2 c. melted butter
- FILLING;
- 3 (15 ounce) cans apricot halves or possibly the equivalent
- 16 ounce cream cheese, softened
- 1 env. powdered non-dairy whipped topping
- 1 1/2 env. unflavored gelatin
- 1 (14 ounce) can sweetened condensed lowfat milk
- 2 T lemon juice
Directions
- Put together crumbs and sugar, stir in butter. Press into bottom of a 9" or possibly 11" spring form pan. Bake 8 min at 350 degrees. Refrigerate.
- Prepared as package directs with 1/2 cup cold lowfat milk.Drain apricots, reserve syrup. Put together 1/2 cup syrup and the gelatin; stir over low heat till gelatin dissolves. Reserve 5 apricot halves for decoration. Puree remaining apricots in blender; add in to syrup gelatin mix. Beat cream cheese till smooth; add in condensed lowfat milk and lemon juice. Stir well. Add in apricot mix and mix in whipped topping. Pour apricot mix over crust in pan. Decorate with reserved apricot halves and fresh mint leaves (optional). Cook 1/2 cup reserved syrup with 1 tsp cornstarch briefly to make a glaze. Spoon over cheesecake and refrigerate at least 3 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 12 servings | |
| Calories 491 | |
| Calories from Fat 237 | 48% |
| Total Fat 26.9g | 34% |
| Saturated Fat 15.24g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 372mg | 16% |
| Potassium 447mg | 13% |
| Total Carbs 56.96g | 15% |
| Dietary Fiber 2.5g | 8% |
| Sugars 44.23g | 29% |
| Protein 8.09g | 13% |
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