| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Grapes, Desserts, Meatless |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Red California seedless grapes; divided |
| 1/4 |
c |
Cold water |
| 1 |
|
Envelope unflavored gelatin |
| 8 |
oz |
Plain lowfat yogurt |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Superfine sugar |
INSTRUCTIONS
Puree 3 cups grapes; set aside. Coarsely chop remaining grapes; set aside.
Pour water into small saucepan; sprinkle with gelatin. Let stand 5 minutes.
Cook and stir over low heat until gelatin dissolves. Place mixture in bowl.
Combine yogurt and vanilla; gradually add to gelatin mixture and stir until
smooth. Add sugar; mix thoroughly. Cover and refrigerate 30 minutes. Add
pureed grapes; stir until well blended. Pour into ice cream freezer; freeze
according to manufacturers directions. Halfway through freezing process,
add reserved chopped grapes. Allow frozen yogurt to ripen for 1 hour.
Recipe by: The California Table Grape Commission
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07,
1998
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