1 env. plain gelatin
3/4 c. unsweetened peach nectar (or other fruit juice), divided
8 oz. low fat cream cheese (or Neufchatel)
8 oz. uncreamed cottage cheese
6 packets low calorie sweetener (opt.)
4 lg. graham crackers, broken up
1 1/2 c. fresh sliced peaches (or apricots)

Spray a nonstick square cake pan generously with cooking spray. Combine gelatin and 2 tablespoons peach nectar in blender or food processor. While gelatin softens, heat remaining peach nectar to boiling. Add hot nectar to gelatin mixture, cover and process until gelatin granules are completely dissolved. Add cream cheese, cottage cheese and sweetener, if used; process completely smooth. Arrange graham crackers and chill until set. Just before serving, peel and slice peaches (coat peach slices with lemon juice and sweetener to taste, if desired) and arrange slices on top of cheese filling. Cut into squares to serve.