Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Red California seedless grapes; divided |
| ¼ cup | Cold water |
| 1 \N | Envelope unflavored gelatin |
| 8 ounces | Plain lowfat yogurt |
| 1 teaspoon | Vanilla |
| ¼ cup | Superfine sugar |
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@...> on Mar 07, 1998