Graham Cracker Crust (optional recipe follows)
1 env. unflavored gelatin
1/4 c. cold water
1 (16 oz.) can peaches packed in juices, drained (reserve juices)
1 (8 oz.) pkg. reduced fat cream cheese, softened
1/4 c. sugar
2 tbsp. loosely packed fresh mint leaves (optional)
Fresh or canned peach slices (optional)
Fresh mint syrup (optional)

Prepare Graham Cracker Crust; set aside. In blender, sprinkle unflavored gelatin over water; let stand 2 minutes. Meanwhile, in small saucepan over high heat, bring reserved peach juice to a boil. Add hot juice to blender; process at low speed about 2 minutes or until gelatin is completely dissolved. Add peaches, cream cheese, sugar, and mint. Process at high speed until blended. Pour into prepared crust or 8 or 9 inch pie plate. Refrigerate about 3 hours or until firm. Garnish with sliced peaches and mint leaves.

GRAHAM CRACKER CRUST:

3/4 c. graham cracker crumbs
2 tbsp. melted butter

In small bowl, combine ingredients until well mixed. Press into bottom and up sides of 8 or 9 inch pie plate. Refrigerate until firm.

Servings: Makes 10. Preparation time: 10 minutes. Chilling time: 3 hours. Calories: About 145 per serving. Protein: About 4 grams per serving. Carbohydrates: About 18 per serving. Fat: About 7 grams per serving. Cholesterol: About 12mg per serving. Sodium: About 215mg per serving.