Lunch: Slow-Roasted Grape and Yogurt Parfaits

Recipe by David Bonom 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.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Slow-Roasted Grape and Yogurt Parfaits

One tbsp of honey has a glycemic index (GI) of 55.

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)

Instructions

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

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