Lemony light vineyard cheesecakes

Ingredients

 * -karen thackeray
 * 1 pack unflavored gelatin
 * 1/2 cup cold water
 * 8 oz 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