Frozen Yogurt-Coated Grapes
Halved grapes are dipped in Greek yogurt and frozen until they form a firm shell. A chilly, candy-like snack served straight from the freezer.
- Time
- 2 h 15 min
- Serving
- 171 kcal
- Ingredients
- ≈ $1.27
- Protein
- 4 g
Ingredients
- 1 Grapes≈ $6.00 per kg 140 g
- 2 Greek yogurtpack 250 g ≈ $1.80 60 g
- 3 Honey 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse grapes1, pat dry thoroughly, and halve each one, removing seeds.
Mix Greek2 yogurt with honey until smooth.
Dip grape1 halves into the yogurt so they’re lightly coated.
Arrange in a single layer on parchment paper.
Freeze for 2 hours until firm.
Serve straight from the freezer; let small children thaw for 5 minutes before eating.
Tips
- Why it works
- Cut the grapes in half and remove the seeds. A whole berry is hard and slippery, while halves in yogurt set into a thin coating.
- Substitutions
- Swap the Greek yogurt for thick plain yogurt without additives, ideally strained through cheesecloth for 30 minutes. Swap the honey for Jerusalem artichoke syrup or leave it out.
- Common mistakes
- Grapes still wet from washing make the yogurt run off. The berries should feel dry to the touch, so blot them with a paper towel.
- Storing and reheating
- Keeps up to 2 weeks in a container in the freezer. No need to thaw. After 5 minutes on the table they turn softer. Don't refreeze.
- Serve with
- Serve in summer instead of ice cream, 6–8 halves per serving, and give kids only softened ones.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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