- 2 cups whole wheat graham cracker crumbs
- 6 Tbsp unsalted plant-based butter, melted (or olive oil)
- 1/2 cup stevia or monk fruit sweetener, divided
- 4 (8-oz) packages fat-free Neufchatel cream cheese, softened
- 1 (3-oz) package sugar-free peach flavor Jell-O
- 2 fresh peaches, chopped
- 1 (8-oz) container light whipped topping made from coconut cream or homemade whipped cream, thawed (no added sugar)
Directions:
1. Mix graham crumbs, butter and 2 tbsp natural sweetener; press onto bottom of 13×9-inch pan. Refrigerate until ready to use.
1. Mix graham crumbs, butter and 2 tbsp natural sweetener; press onto bottom of 13×9-inch pan. Refrigerate until ready to use.
2. Beat Neufchatel and remaining natural sweetener with mixer until blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Pour over crust.
3. Refrigerate 4 hours or until firm.
Cook’s Note:
• If fresh peaches are not available, prepare using 1 drained 15-oz. can peaches.
