Recipe - Lemony Light Vineyard Cheesecakes

Karen Thackeray
1 pack Unflavored gelatin
One half cup Cold water
8 ounce Light cream cheese;softened
1 cup Plain lowfat yogurt
1/3 cup Sugar
1 tablespoon Grated lemon peel
1 tablespoon Lemon juice
One fourth teaspoon Vanilla
4 Ice cubes
1 One half cup Seedless grapes; halved

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