Note 1: Use 1 (15 oz) can of peach halves in light syrup for this recipe.
Note 2: Foil mini muffin liners work best for this recipe.
½ cup coarsely ground graham crackers
3 tablespoons butter
Mix and press into 23 lined mini muffin cups then place small (1-inch) pieces of cut peach on top of crust.
1 (8 oz) pkg cream cheese, softened
3 tablespoons light peach syrup
1 teaspoon vanilla
10 pkg artificial sweetener (I prefer Equal)
Pour over crust. Bake in a 350 degree oven for about 10 minutes. Allow to cool then place on a platter and refrigerate for an hour or two.
Puree the rest of the can of peaches (including syrup) with 7 pkgs of artificial sweetener, pour into a saucepan. Mix 1 tablespoon cornstarch with 3 tablespoons of cold water, cook over medium heat until thickened, stirring constantly.
Pour over cheesecakes and return them to the refrigerator for 2 hours.
My recipe for low-sugar:
SLUSHY STRAWBERRY LIMEADE
1 c. frozen strawberries, thawed just enough to cut into quarters
1/2 c. fresh or bottled lime juice
10 ice cubes
Blend until smooth, pour into a drink shaker (or anything with a lid) add:
1 c. of cold water
14 packets of Equal or other sugar substitute (I hate the taste of splenda but equal and natra-taste are great)
Shake well, pour into 2 medium-sized frosted glasses.
This is more of a summer drink for most people but I’m strange, I drink hot lemonade in the summer and frozen drinks in the winter 🙂
My latest crochet project is a wheelchair-sized lapghan in teal and black and I’ve been thinking how so many people talk of donating hats and the like to hospitals and was wondering if a hospital or nursing home would like donations of lapghans? After all they would be incredibly useful and they might be comforting for the patients. I’m working on some hats for my local veteran’s hospital but I’ve discovered that I hate crocheting hats almost as much as I HATE (with a fiery passion) crocheting socks, even so I’m hoping to have ten or so by spring.