Yield: 4 Servings
|4 cups||Red California seedless grapes; divided|
|¼ cup||Cold water|
|1||Envelope unflavored gelatin|
|8 ounces||Plain lowfat yogurt|
|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