Slow-Roasted Grape and Yogurt Parfaits

Slow-Roasted Grape and Yogurt Parfaits Recipe
Oxmoor House
It's absolutely worth the time to cook grapes for three hours. Low and slow heat concentrates the grape-y sweetness and turns fruit buttery-soft with almost no effort.

Yield:

4 servings (serving size: 1 parfait)

Recipe from

Recipe Time

Hands-On: 10 Minutes
Total: 3 Hours, 43 Minutes

Nutritional Information

Calories 298
Fat 5 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 3.5 g
Protein 12.2 g
Carbohydrate 55.5 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 46 mg
Calcium 100 mg

Ingredients

Cooking spray
1 1/3 cups seedless black grapes
1 1/3 cups seedless red grapes
1 1/3 cups seedless green grapes
3 tablespoons sugar
2 cups plain fat-free Greek-style yogurt, divided
1/4 cup walnut halves, toasted and coarsely chopped, divided
8 teaspoons honey, divided
Thinly sliced fresh mint (optional)

Preparation

1. Preheat the oven to 200°. Coat a jelly-roll pan with cooking spray.

2. Rinse grapes; drain well, leaving slightly moist. Combine grapes and sugar in a large bowl; toss to coat. Arrange grapes on prepared jelly-roll pan. Bake at 200° for 3 hours or until grapes soften but still hold their shape. Remove from oven; cool completely.

3. Spoon 1/4 cup yogurt into the bottom of each of 4 parfait glasses. Top each serving with about 1/3 cup grapes, 1 1/2 teaspoons walnuts, and 1 teaspoon honey. Repeat layers with remaining ingredients; garnish with sliced mint, if desired.

Note:

David Bonom,

December 2009
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