| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Grains |
|
Desserts, Low-cal, Cheese, Fruits |
6 |
Servings |
INGREDIENTS
|
|
-Karen Thackeray |
| 1 |
pk |
Unflavored gelatin |
| 1/2 |
c |
Cold water |
| 8 |
oz |
Light cream cheese;softened |
| 1 |
c |
Plain low-fat yogurt |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Grated lemon peel |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Vanilla |
| 4 |
|
Ice cubes |
| 1 1/2 |
c |
Seedless grapes; halved |
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: 6 mg Source: No Guilt
Desserts
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