Lemony light vineyard \"cheesecakes\"
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Karen Thackeray | ||
| 1 | pack | Unflavored gelatin |
| ½ | cup | Cold water |
| 8 | ounces | Light cream cheese;softened |
| 1 | cup | Plain low-fat yogurt |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Grated lemon peel |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Vanilla |
| 4 | Ice cubes | |
| 1½ | cup | Seedless grapes; halved |
Directions
In small saucepan, sprinkle gelatin over cold water; let stand 1 min to soften. Warm over low heat to dissolve. Combine in blender softened gelatin, cream cheese, yogurt, sugar. lemon peel, lemon juice and vanilla. Blend until smooth, scraping sides as needed. Add ice cubes; blend until smooth. Divide grapes between six (6 oz) custard cups or individual dessert dishes. Pour cheese mixture over each, dividing equally. Chill until set. Garnish with additional grated lemon peel and grapes, if desired.
Calories: 97 Fat: 2 g Sodium: 141 mg Cholesterol: 6 mg Source: No Guilt Desserts