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Grape jelly with honey yoghurt
Grape jelly with honey yoghurt
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Light and refreshing guilt-free dessert with a tangy twist.
Ingredients:
  • 550g bunch red seedless grapes, picked
  • 55g (1/4 cup) caster sugar
  • 375ml (1 1/2 cups) cold water
  • 5 gelatine leaves
  • 10.60 gm lemon juice
  • 130g (1/2 cup) low-fat Greek yoghurt
  • 14.40 gm honey
  • 20.00 ml flaked almonds, toasted
  • Thinly sliced red seedless grapes, to serve
Instructions:
  • Combine grapes, sugar, and water in a saucepan over medium heat until sugar dissolves. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes, mashing grapes occasionally with a potato masher to enhance flavors.
  • Soak the gelatine leaves in cold water for 7 minutes. Strain the grape syrup through a sieve, gently pressing on the grapes to extract the liquid. Discard the solids.
  • Remove any excess water from the gelatine leaves, then mix them into the grape mixture. Stir until the gelatine dissolves completely. Mix in the lemon juice, then pour the mixture into a jug. Divide it evenly among four 250ml (1-cup) glasses. Chill in the fridge for at least 4 hours, or overnight, until set.
  • Spoon the creamy yogurt into each glass, then generously drizzle with sweet honey. Finish by sprinkling with crunchy almonds and fresh sliced grapes.

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