We like to sweeten up Greek yogurt with honey, cinnamon and vanilla. It’s a tasty counterpoint to plump grapes and crunchy nuts.
—JULIE STERCHI CAMPBELLSVLLE, KY
START TO FINISH: 10 MIN. • MAKES: 8 SERVINGS
1 cup fat-free plain Greek yogurt
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
3 cups seedless red grapes
3 cups green grapes
3 tablespoons sliced almonds, toasted
In a small bowl, combine the first five ingredients. Divide grapes among eight serving bowls. Top with yogurt mixture; sprinkle with almonds.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Per 3/4 cup grapes with 2 tablespoons yogurt mixture and about 1 teaspoon almonds: 138 cal., 2g fat (0 sat. fat), 0 chol., 20mg sod., 28g carb. (26g sugars, 2g fiber), 6g pro.
Diabetic Exchanges: 1 1/2 fruit, 1/2 starch.
TEST KITCHEN TIP
Greek yogurt boasts more protein and less sugars and carbs than traditional yogurt. Plus, its creamy, rich texture can’t be beat.