• Crumb Crust (recipe follow)
• 1 package (8 oz.) light cream cheese
• ¼ C. reduced-fat sour cream
• 2 Tbs. light brown sugar
• 4 Tbs. finely slivered or chopped crystallized ginger
• 2 C. seedless green and red grapes (and black if available) halved
• 2 Tbs. apple jelly, melted

Prepare and bake crust (see below). In medium bowl, with spoon or fork, mix cream cheese, sour cream, sugar and 3 Tbs. of the crystallized ginger until evenly blended. Spoon filling into cooked crust; spread evenly. Place enough grape halves, cut side down, on top of filling to make a single layer. Scatter remaining grape halves over pie. With pastry brush, carefully brush warm apple jelly over grapes and sprinkle with remaining 1 Tbs. crystallized ginger. If not serving right away, cover and refrigerate up to 1 day. Let tart stand at room temperature 15 minutes before serving.

Makes 10 servings.

Crumb Crust

Ingredients

1 1/2 C. fine gingersnap cookie crumbs (about 30 cookies)

2 Tbs. sugar

5 Tbs. butter, melted

Directions

Preheat oven to 375° F. In medium bowl, with fork, stir crumbs and sugar with melted butter until evenly blended and moistened. With hand, press mixture onto bottom and up sides of 9-inch tart pan with removable bottom. Bake crust 8 to 10 minutes. Cool on rack.