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Lemony Light Vineyard "cheesecakes"

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CATEGORY CUISINE TAG YIELD
Dairy, Fruits, Grains Cheese, Desserts, Fruits, Low-cal 6 Servings

INGREDIENTS

Karen Thackeray
1 Unflavored gelatin
1/2 c Cold water
8 oz Light cream cheese, softened
1 c Plain low-fat yogurt
1/3 c Sugar
1 T Grated lemon peel
1 T Lemon juice
1/4 t Vanilla
4 Ice cubes
1 1/2 c Seedless grapes, halved
mg Source: No Guilt Desserts

INSTRUCTIONS

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:

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