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Lemony Light Vineyard Cheesecakes

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

0 min

Ready

4 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 package gelatin, unflavored
unflavored
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½ cup water
cold
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8 ounces cream cheese (reduced-fat)
softened
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1 cup yogurt, low-fat
cup sugar
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1 tablespoon lemon zest
grated
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1 tablespoon lemon juice
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¼ teaspoon vanilla extract
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4 each ice cubes
* Camera
1 ½ cups grapes, seedless
halved
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Ingredients

Amount Measure Ingredient Features
1 package gelatin, unflavored
unflavored
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118 ml water
cold
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231.2 ml/g cream cheese (reduced-fat)
softened
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237 ml yogurt, low-fat
79 ml sugar
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15 ml lemon zest
grated
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15 ml lemon juice
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1.3 ml vanilla extract
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4 each ice cubes
* Camera
355 ml grapes, seedless
halved
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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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 20334% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 158mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 2%
Sugars g
Protein 21g
Vitamin A 6% Vitamin C 11%
Calcium 13% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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