Best Grapes With Lemon Honey Yogurt Recipes

MIXED FRUIT SALAD WITH HONEY-LEMON YOGURT DRESSING

Mixed Fruit Salad with Honey-Lemon Yogurt Dressing image

Perfect Summer Fruit Salad with grapes, blackberries, apples, pineapples and crunchy pecans mixed with a simple, yet cool and refreshing Honey-Lemon Yogurt Dressing.

Provided by Katerina | Diethood

Categories Dessert

Time 30m

Number Of Ingredients 9

Ingredients

1/2 cup plain nonfat yogurt ((I use Dannon))
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon lemon zest
1 to 2 tablespoons honey
2 cups seedless grapes
2 cups thinly sliced apples
1 cup blackberries
2 cups fresh diced pineapples
1 cup halved pecans

Steps:

In a small jar, combine the yogurt, lemon juice, lemon zest, and honey.
Cover jar with the lid and shake to blend.
Taste and adjust accordingly. Set aside.
Layer all the fruit in a large salad bowl and top with pecans.*
Stir the entire yogurt mixture into the fruit salad until thoroughly combined.**
Serve.***

Nutrition Facts : ServingSize 1 g, Calories 141.6 kcal, Carbohydrate 28.1 g, Protein 2.1 g, Fat 3.9 g, SaturatedFat 0.4 g, Cholesterol 0.6 mg, Sodium 15.3 mg, Fiber 3.5 g, Sugar 23.2 g

GRAPES WITH LEMON-HONEY YOGURT

Grapes with Lemon-Honey Yogurt image

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, Campbellsville, Kentucky

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 cup fat-free plain Greek yogurt
2 tablespoons honey
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
1/8 teaspoon ground cinnamon
3 cups seedless red grapes
3 cups green grapes
3 tablespoons sliced almonds, toasted

Steps:

In a small bowl, combine the first five ingredients. Divide grapes among eight serving bowls. Top with yogurt mixture; sprinkle with almonds.

Nutrition Facts : Calories 138 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

YOGURT GRAPE SALAD

Yogurt Grape Salad image

The cool colors and tangy flavors of vanilla yogurt and cream cheese are brightened with the sweetness and crunch of cheery red grapes in this refreshing and delicious salad. -Geraldine Saucier, Albuquerque, New Mexico

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 cup vanilla yogurt
2 ounces cream cheese, softened
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon minced fresh mint
6 cups seedless red grapes

Steps:

Process first five ingredients in a food processor until smooth. Place grapes and yogurt mixture in a bowl; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 58mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM

Roasted Grapes With Caramelized Wine and Yogurt Ice Cream image

In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey. If your thyme is woody, discard the stems and just use the leaves. If you don't have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning. It won't be quite as creamy and smooth, but quite good enough. You will get more ice cream than you need for serving with the grapes, but eating the leftovers is no hardship.

Provided by Yotam Ottolenghi

Categories ice creams and sorbets, dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/4 cups/250 grams granulated or superfine sugar (caster sugar)
3 strips orange zest, plus 1/3 cup/60 milliliters orange juice
1 strip lemon zest, plus 2 tablespoons lemon juice
1 1/2 cups/300 grams Greek yogurt
1 cup /200 grams heavy cream (double cream)
1 1/2 pounds/600 grams red seedless grapes, off the stem
1/3 cup plus 1 tablespoon/90 milliliters muscat wine (or another sweet dessert wine such as port or Madeira)
2 tablespoons honey
1/4 cup/5 grams loosely packed lemon thyme (or regular thyme) sprigs, or use leaves if sprigs are woody
2 tablespoons/30 grams soft dark brown sugar
1 teaspoon finely grated lemon zest

Steps:

At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 9 grams, Sodium 42 milligrams, Sugar 76 grams