These light and refreshing mini-pies are the perfect treat for those hot summer months!
1 cup graham cracker crumbs (about 9 squares)
2 tablespoons unsalted butter, melted
1/2 cup grape juice concentrate (divided use)
1 tablespoon lemon juice
1 1/2 cups California grapes
1 tablespoon corn starch
3 1/2 ounces vanilla frozen yogurt (softened)
Frozen grape clusters for garnish
Lemon slices (optional garnish)
Preheat the oven to 350 F. Line 12 muffin tins with foil cup liners and set aside.
In a small bowl, mix the graham cracker crumbs with the butter. Place 1 tablespoon of the graham cracker mixture into each muffin cup and gently press to form a crust in the baking cups. Bake for 7 minutes; set aside.
Combine 1/4 cup of the grape juice concentrate, lemon juice, and grapes in a small sauce pan over medium heat. Meanwhile combine the remaining grape juice with corn starch and mix well, then add to the sauce pan. Bring the mixture to a boil for 1-2 minutes until thick. Allow to cool. Once this mixture cools, pour into a blender and blend until smooth. Add the softened yogurt and blend for a few pulses until just combined.
Place about 4 tablespoons of the grape-yogurt mixture into each muffin tin. Place in the freezer for 4 hours or more. Serve with small clusters of frozen grapes and enjoy.
12 mini pies
Nutrition information per serving: Calories 211; Protein 6 g; Carbohydrate 36 g; Total fat 6 g (22 percent calories from fat); Saturated fat 3 g (13% Calories from Sat Fat); Cholesterol 43 mg; Sodium 67 mg; Fiber 0.5 g.