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Title: Double Grape Cheesecake
Categories: Cheesecake
Yield: 4 Servings
| 1 | Envelope unflavored gelatin | |
| 1/2 | c | Skim milk |
| 1/3 | c | Graham cracker crumbs -- |
| About 3 double | ||
| Crack | ||
| 1 | tb | Butter or margarine -- |
| Melted | ||
| 1 | (16 oz.) container low-fat | |
| Cottage cheese | ||
| 1/4 | c | Granulated sugar |
| 2 | tb | Freshly squeezed lemon |
| Juice | ||
| 1/4 | ts | Salt |
| 1 | tb | Grated lemon peel |
| 1 | tb | Grated orange peel |
| 4 | oz | Red seedless grapes -- |
| Halved | ||
| 4 | oz | Green seedless grapes -- |
| Halved | ||
| 1 | tb | Currant jelly |
In small saucepan sprinkle gelatin over skim milk; let stand 5 minutes to soften. Place saucepan over low heat; heat 3-5 minutes, stirring constantly until gelatin is completely dissolved. Cool slightly.
Meanwhile, in 8 x 3 inch springform pan, using fork, mix together crumbs and butter; press mixture evenly over bottom of pan.
In blender or food processor, blend cottage cheese, sugar, lemon juice, salt and gelatin mixture until smooth. Stir in grated lemon and orange peels. Spoon cheese mixture over crust in pan; carefully arrange red and green grape halves in circular fashion on top. Refrigerate cheesecake at least 4 hours until firm, or chill overnight.
To serve: In small saucepan over very low heat, melt currant jelly; carefully brush over grapes on cheesecake to glaze. Makes 8 servings.
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