My dear old Dad is retired now. He likes to go on short walks a couple of times a day. While on one of his walks he noticed a tree laden with fruit, asking the lady who owned the tree if he could pick some, he hurried home to get his wheelbarrow.
He was proud of punch when Mum came home, "Look at all these big lemons I got". Mum had a look, only to shake her head and wonder what she was going to do with all those grapefruit.
Mum googled and started the grapefruit diet, I took one home out of curiosity, I always like to try new things. It sat on my kitchen bench, and probably would have perished.
Good thing I came across a cute little cheesecake recipe in an old magazine, and I didn't mind eating the rest here and there. It's actually not too bad in small doses.
The original recipe used lemon rind and juice, and you could substitute that instead of the grapefruit I used.
I used a 6 large muffin tin and about 8 spaces of a smaller 12 muffin tin, with large muffin cases.
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A packet of gingernut biscuits
85 gram pkt lemon jelly crystals
1 teaspoon grapefruit rind and 2 tablespoons juice
250 grams cream cheese
2 tablespoons caster sugar
Place a biscuit in the bottom of the muffin cases.
Combine 2 tablespoons of the jelly crystals with a quarter cup of boiling water, mix in rind and juice and sit in the fridge to cool.
Beat the cream cheese and sugar until smooth. Gradually add the lemon jelly, rind and juice mix, beating well between each addition until smooth and thick.
Spoon over biscuit bases and smooth tops. Refrigerate for at least two hours or overnight.
Hot tip: Be careful not to separate the cream cheese mix from the muffin cases around the edges as the jelly will not set on the top, it will seep through to the bottom of case.
Mix remaining jelly crystals with 2/3 cup of boiling water, and place in fridge. When cool, pour over cheesecakes and let set for at least 30 minutes.
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There may be not enough jelly to do them all, I decorated some with grated chocolate or strawberries.
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