Ingredients

• 30 ounces peach halves canned in juice
• 6 ounces low-fat cream cheese
• 2 packages Knox^® gelatin
• 3 cups diet cran-cherry juice

Preparation

1. Drain peaches in a strainer for 15 minutes. Reserve the juice.
2. Place in a 9” x 13” pan with pit-sides of peaches facing up.
3. Place 1 tablespoon cream cheese into the pit-hollow of each peach.
4. Sprinkle 2 packages of unflavored gelatin over the reserved peach juice. Let stand to soften (per package directions).
5. Heat the diet cran-cherry juice to a boil and pour into peach juice mixture. Stir to dissolve.  Allow to cool then pour over peaches.
6. Cover and refrigerate for at least 3 hours before serving.

Helpful hints

• Use regular cran-cherry juice and regular cream cheese if you need extra calories.
• Canned pears can be substituted for canned peaches.