Who doesn’t love pie? Bake and share this one on #NationalPieDay, or any day of the year.
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.
Like it? Let us know!
Step aside, dried candy fruit. We’re reinventing fruitcake (hint: the fruit & nuts go on top!)
Cool off with these anti-oxidant & probiotic-rich pops using Jasmine Vineyards grapes!
1 pound red or black seedless California grapes, rinsed and stemmed
2 tablespoons sugar
1 tablespoon honey
1 container (16 oz.) lowfat vanilla or honey Greek yogurt
Purée the grapes in a food processor or blender (about 2 cups). Transfer to a medium-size pot and bring to a boil. Boil the grapes, stirring occasionally, until the mixture has thickened and reduced to about 1 1/2 cups, about 10 minutes. Transfer to a bowl, stir in the sugar and honey and let cool to room temperature.
Fold in the yogurt just until nicely swirled, then spoon into popsicle molds. Cover with foil, insert popsicle sticks and freeze for 4 to 6 hours or until set.
Nutritional analysis per serving: Calories 127; Protein 4.2 g; Carbohydrate 27 g; Fat 1 g; 7% Calories from Fat; Cholesterol 2 mg; Sodium 16 mg; Fiber .5 g.
This delicious pie recipe was developed by Dr. Lucille B. May, the Zaninovich’s family obstetrician and friend from Bakersfield who loved Jasmine grapes. Dr. May and Margaret Zaninovich perfected this recipe together over time. We hope you enjoy this classic family recipe – served best with vanilla ice cream.