It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Grape Cheesecake
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- #32879
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 envelope unflavored gelatin
1/2 cup milk
1/3 cup graham cracker crumbs, crushed
1 tablespoon butter, melted
16 ounces cottage cheese
1/4 cup sugar
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
4 ounces red seedless grapes, halved
4 ounces green seedless grapes, halved
1 tablespoon currant jelly
directions
In a small saucepan, sprinkle gelatin over skim milk and let stand for 5 minutes to soften. Place saucepan over low heat and heat for 3-5 minutes, stirring constantly until gelatin is completely dissolved. Cool slightly.
In an 8-inch springform pan, mix together crumbs and butter, then press mixture evenly over bottom of pan.
In a food processor, blend cottage cheese, sugar, lemon juice, salt and gelatin mixture until smooth. Stir in grated lemon and orange peels. Spoon the cheese mixture over crust in pan. Arrange red and green grape halves on top.
Refrigerate cheesecake at least 4 hours until firm.
In a small saucepan, melt currant jelly over low heat. Carefully brush over grapes on cheesecake to glaze.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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