1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
1 tsp. grated lemon zest
1/2 cup seedless green grapes, halved
1/2 cup seedless red grapes, halved
3/4 cup boiling water
3/4 cup cold seltzer
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Let's Make It
Empty 1 pkg. of the gelatin into medium bowl. Add sugar; mix well. Gradually add 2/3 cup boiling water, stirring at least 2 min. until completely dissolved. Pour into blender container. Add cream cheese, cottage cheese and lemon zest; cover. Blend well. Pour into 8-inch springform pan. Refrigerate 1 hour 15 min. or until set. Arrange grapes in two clusters on top of cheesecake.
Stir 3/4 cup boiling water into remaining dry gelatin mix in small bowl at least 2 min. until completely dissolved. Stir in cold seltzer. Place in larger bowl of ice water. Stir 5 to 7 min. or until slightly thickened (consistency of unbeaten egg whites). Carefully pour gelatin over top of cheesecake, covering grapes completely. Refrigerate 3 hours or until firm.
Run small knife which has been dipped in hot water carefully around edge of cheesecake. Remove rim of pan. Store cheesecake in refrigerator.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Substitute club soda for the seltzer.
Garnish with fresh mint leaves just before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.