Yield: 12 Servings
|½ cup||Graham cracker crumbs|
|1 tablespoon||Butter or margarine; melted|
|1 cup||Seedless grapes|
|1 cup||Lowfat milk|
|8 ounces||Lowfat lemon-flavored yogurt|
|1 pack||Lemon instant pudding and pie filling mix; (3.4 oz.)|
|1½ cup||Lowfat whipped topping|
|Grapes; cut into wedges|
|12 smalls||Grape clusters; optional|
Combine graham cracker crumbs, honey and butter; mix well. Line 12 muffin cups with paper cupcake liners; sprinkle 2 or 3 teaspoons crumb mixture in each. Divide grapes over crumbs. Combine milk and yogurt in medium bowl.
Add pudding/pie mix and blend with wire whisk about 1 minute or until well mixed. Gently stir in whipped topping. Portion into cupcake liners, mounding mixture on top. Freeze at least 6 hours. Decorate top of dessert with small wedges of grapes in a pinwheel pattern. Garnish with grape clusters, if desired. Makes 12 servings.
Nutritional Analysis Per Serving: 112 Cal., 2⅗ g pro., 3.3 g fat (25% Cal.
from fat), 19⅖ g carb., 7 mg chol., ⅕ g fiber and 99 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.
>From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Desserts Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998