1 package (8 ounces) cream cheese, at room temperature
1 carton (8 ounces) peach-flavored or unflavored yogurt
1/3 cup nonfat dry milk
1/2 cup honey or sugar
1.5 cups coarsely chopped peaches

Peaches for garnish
Graham cracker crust


In a blender or food processor whirl the cream cheese, yogurt, dry milk, and honey or sugar until smooth. Add the chopped peaches and whirl just until blended. 

Pour into crust and freeze uncovered for about 4 hours or until solid; then cover lightly and freeze until ready to serve. 

To serve: Let stand at room temperature for 15 to 20 minutes to soften. Garnish with peach slices. 


Graham Cracker Crust

Combine 1.5 cups Graham cracker crumbs, 3 tablespoons sugar, 1 teaspoon cinnamon. Drizzle with 1/3 cup melted butter or margarine and stir until well blended. Press into an ungreased 9-inch pie pan. 



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