Ingredients:
1 cup graham cracker crumbs (about 9 squares)
2 tbsp. unsalted butter, melted
½ cup grape juice concentrate (divided use)
1 tbsp. lemon juice
1½ cups grapes
1 tbsp. corn starch
3½ ozs. vanilla frozen yogurt (softened)
Procedure:
- Preheat the oven to 350°F. Line 12 muffin tins with foil cup liners and set aside.
- In a small bowl, mix the graham cracker crumbs with the butter. Place 1 tbsp. of the graham cracker mixture into each muffin cup and gently press to form a crust in the baking cups. Bake for 7 minutes; set aside.
- Combine ¼ cup of the grape juice concentrate, lemon juice, and grapes in a small sauce pan over medium heat. Meanwhile, combine the remaining grape juice with corn starch and mix well, then add to the sauce pan. Bring the mixture to a boil for 1 to 2 minutes until thick. Allow to cool. Once this mixture cools, pour into a blender and blend until smooth. Add the softened yogurt and blend for a few pulses until just combined.
- Place about 4 tablespoons of the grape-yogurt mixture into each muffin tin. Place in the freezer for 4 hours or more. Serve with small clusters of frozen grapes and lemon wedge.
Courtesy of California Table Grape Commission.
Tell Us What You Think!
You must be logged in to post a comment.