Things You'll Need:
- 1 cup gingersnaps finely crushed
- 1 cup vanilla wafers finely crushed
- 1/2 cup finely chopped walnuts
- 1/3 cup melted butter
- 1 3/4 cups unsweetened white grape juice
- 1 envelope unflavored gelatin
- 1/2 tsp. finely grated lemon peel
- 2 cups blueberries
- 2 cups sliced strawberries
- 1 cup raspberries
- 1 8oz package low-fat cream cheese (Neufchatel) softened
- 1/4 cup sugar
- 1 tsp. vanilla
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Step 1
Preheat oven to 375. Combine gingersnaps, vanilla wafers, chopped walnuts and butter. Press into bottom and up sides of 9-inch springform pan. Bake for 5 minutes. Set aside to cool on a wire rack.
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Step 2
Combine grape juice and gelatin in saucepan, allowing it to stand for 5 minutes before heating. Cook, stirring constantly, over low heat until gelatin is dissolved. Stir in lemon peel. Chill for 40 minutes, until partially set, stirring occasionally to prevent set up. It should look like unbeaten egg whites.
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Step 3
Enjoy berry seasonCombine cream cheese, sugar and vanilla with an electric mixer until smooth. Spread this mixture over bottom of crust. Clean and drain berries, making sure to pick out any blueberry stems. Also check that the strawberries are sliced to the proper size for eating.
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Step 4
Spread about half of gelatin mix over cream cheese evenly. Toss berries gently in remainder, then place on top of cream cheese. Cover and refrigerate for at least 4 hours or until gelatin is set. Loosen crust from side of pan before removing.
