DIRECTIONS

Place the almonds in a heavy small skillet over medium heat. Cook, stirring occasionally, until nicely golden, about 8 minutes. Transfer the nuts to a heat-proof plate or board and let cool, about 5 minutes.

Place 4 paper muffin liners in a standard (1/2-cup capacity) muffin pan. (Note: silicon muffin cups may be used instead, without liners.) Spoon 1 tablespoon granola in the bottom of each liner. Using a 1 oz. (2-tablespoon) scoop, layer 2 tablespoons of yogurt on top. Add 5 grape halves to each and pat lightly into the yogurt. Sprinkle a large pinch of sliced almonds on top of each. Freeze until set, at least 4 hours or overnight. Once frozen, store in a resealable container.

Ingredients

1 1/2 tablespoons sliced almonds
4 tablespoons prepared granola
1 container (5 oz.) fat-free lemon Greek yogurt
10 large green Grapes from California, halved lengthwise

DIRECTIONS

Place the almonds in a heavy small skillet over medium heat. Cook, stirring occasionally, until nicely golden, about 8 minutes. Transfer the nuts to a heat-proof plate or board and let cool, about 5 minutes.

Place 4 paper muffin liners in a standard (1/2-cup capacity) muffin pan. (Note: silicon muffin cups may be used instead, without liners.) Spoon 1 tablespoon granola in the bottom of each liner. Using a 1 oz. (2-tablespoon) scoop, layer 2 tablespoons of yogurt on top. Add 5 grape halves to each and pat lightly into the yogurt. Sprinkle a large pinch of sliced almonds on top of each. Freeze until set, at least 4 hours or overnight. Once frozen, store in a resealable container.

Servings

Yield: Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 90 Calories; Protein 4 g; Carbohydrate 13 g; Fat 2 g (20% Calories from Fat); Saturated Fat 0 g (0% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 25 mg; Fiber 4 g.