Frozen lemon and grape treats

Yield: 12 Servings

Measure Ingredient
½ cup Graham cracker crumbs
1 tablespoon Honey
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 (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

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