Peaches 'n Cream Torte

By carvalhohm

Ingredients

• Crust:
• 10 crumbled lowfat honey graham crackers
• 2 teaspoons fresh thyme leaves
• 1/4 cup light stick butter
• Filling:
• 2 (3 oz.) packages peach gelatin dessert
• 1 3/4 cup boiling water
• 3 cups frozen peach yogurt
• Topping:
• 1 pint hulled and slices fresh strawberries
• 3 pitted and sliced small peaches
• 1 tablespoon sugar

Preparation

Step 1

Crust:
Spray 9-inch spring form pan with nonstick spray. Pulse graham crackers and thyme in food processor until fine crumbs form. Add butter and pulse until crumbs are moistened. firmly press mixture onto bottom of pan and chill.

Filling:
Dissolve gelatin in water in large bowl according to package directions. Add yogurt, one spoonful at a time, stirring until melted and smooth. Chill until thickened, 30 minutes. Stir filling until smooth and pour over crust. Cover and chill until set, 6 hours or overnight.

Topping:
Mix strawberries, peaches and sugar. Let stand, stirring occasionally, until juicy, 30 minutes.

Turn knife around edge of torte to loosen; remove side of pan.

Serve with topping.

WW Points Plus: 6