Grape Cream Cheese Mold
|Unflavored gelatin||3 Tablespoon|
|Grape juice||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Teaspoon|
|Cream cheese||9 Ounce|
|Light cream||3⁄4 Cup (12 tbs)|
"Soften 2 envelopes gelatin in 3/4 cup cold grape juice for about 5 minutes.
Heat remaining grape juice to scalding.
Add softened gelatin; stir until dissolved.
Stir in sugar, orange juice and lemon juice; stir until sugar is dissolved.
Fill 8 individual molds 1/2 full with grape mixture.
Chill until firm.
Soften cream cheese at room temperature.
Soften remaining gela- tin in 1/4 cup cold water for about 5 minutes.
Pour 1/4 cup hot water over gelatin; stir until dissolved.
Beat cream cheese until smooth and fluffy; stir in cream gradually.
Stir in salt and gelatin; mix well.
Pour cream cheese mixture over set grape layer.
Re- turn to refrigerator; chill until firm.
Unmold; serve on grape leaves.
Garnish with fresh grapes if desired.