Oxmoor House Photo by: Oxmoor House

Slow-Roasted Grape and Yogurt Parfaits

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.

Cooking Light DECEMBER 2009

  • Yield: 4 servings (serving size: 1 parfait)
  • Hands-on: 10 Minutes
  • Total: 3 Hours, 43 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 3.5g
  • Protein: 12.2g
  • Carbohydrate: 55.5g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 46mg
  • Calcium: 100mg

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Slow-Roasted Grape and Yogurt Parfaits Recipe