Your Ingredients: (serves 8)
1 can peach halves in light syrup (15-1/2 oz), undrained
DRAIN peaches, reserving ¾ cup of the syrup. Dice peaches and set aside.
STIR boiling water into gelatin and salt in a medium bowl until completely dissolved. Stir in reserved peach syrup and lemon juice. Pour 1-1/4 cups of the gelatin mixture into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate about 1 hour or until set but not firm (should stick to your finger when touched).
IN the meantime, use your lemon zester to make delicate strips of lime rind for garnish. If you don’t have a zester, use a swivel type potato peeler or regular grater to lightly shred the lime rind. Be careful not to peel or grate into the white pithy part, as it is quite bitter.
BEAT remaining gelatin mixture gradually into the cream cheese until smooth. Stir in peaches, nutmeg and cinnamon. Spoon over the clear gelatin in pan.
REFRIGERATE 4 hours or until firm. Unmold and cut into 8 slices. Place on dessert plates. Add a dollop of whipped cream to each slice and garnish with lime zest and maraschino cherry.
Note: The cooking spray should help release the dessert from the pan but if you have any problem, just place the pan in your sink and run the hot water for a minute. It should slide right out.
P.S. I hope that you found this recipe yummy and easy to prepare. Let me know if you'd like more like these by posting your comment below.