1 env. Knox unflavored gelatin
1/4 c. cold water
1 (16 oz.) can lite peaches, drained (reserve juice)
1 (8 oz.) pkg. lite cream cheese, softened
2 tbsp. loosely packed mint leaves (opt.)
1/4 c. sugar

In blender, sprinkle unflavored gelatin over water, let stand 2 minutes. In small saucepan, bring juice to a boil. Add juice to blender and process at low speed until gelatin is completely dissolved, about 2 minutes.

Add remaining ingredients and process on high until blended. Pour into 8" or 9" pie pan or crust, prepared with 3/4 cup graham cracker crumbs and 2 tablespoons melted butter. Chill until firm, about 3 hours. Garnish with peaches and mint leaves if desired. This recipe with crust 146 calories. Regular cheese cake with crust 365 calories.