Ingredients

Crumb Crust:-
1. Seedless green and red grapes, each cut in half (2c)
2. finely silvered or chopped crystallized ginger (4tbsp)
3. light brown sugar (2tbsp)
4. reduced-fat sour cream (1/4c)
5. light cream cheese (1package about 8 ounce)
6. apple jelly, melted (2tbsp)

Method of preparation:-
1. Take a tart pan of 9-inch with removable bottom, prepare and bake the crumb by using gingersnap cookies in it.

2. Take a bowl of medium size, add sour cream, cream cheese, 3 tablespoon of crystallized ginger and sugar in it. Mix this mixture with fork or spoon until it gets well blended. Then spread this filling into the cooled crust.

3. Place the grape halves in single layer with cut side down on the top of filling. Spread the rest of the grape halves over the pie. Now brush the warm apple jelly over the grapes and then dust the remaining 1 tablespoon of silvered crystallized ginger over it.

4. Now the tart is ready to serve. Serve it at once or keep it in the refrigerator up to one day. Keep it at room temperature for about 15 minutes before serving.

Number of servings – 10