-Karen Thackeray 1 tb Grated lemon peel
1 pk Unflavored gelatin 1 tb Lemon juice
1/2 c Cold water 1/4 ts Vanilla
8 oz Light cream cheese;softened 4 Ice cubes
1 c Plain low-fat yogurt 1 1/2 c Seedless grapes; halved
1/3 c Sugar
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
Yields
6 servings
