Lemony Light Vineyard "cheesecakes" Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-Karen Thackeray,
1 package: Unflavored gelatin,
1/2 cup: Cold water,
8 ounce: Light cream cheese, softened
1 cup: Plain low-fat yogurt,
1/3 cup: Sugar,
1 tbsp: Grated lemon peel,
1 tbsp: Lemon juice,
1/4 tsp: Vanilla,
4: Ice cubes,
1 1/2 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
Source from luhu.jp
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
Source from luhu.jp