DIRECTIONS

In a medium bowl combine the grapes, yogurt, and vanilla. Line a 9-inch square metal baking pan with parchment, then, using a 1-ounce scoop, place mounds of the grape-yogurt mixture onto the sheet. Freeze until set, about 3 hours or overnight.

Place the chopped chocolate in a microwaveable wide, small bowl. Microwave for 1 minute at medium power. Stir and repeat. Stir, and then microwave for 30 seconds at medium power, repeating as needed until melted and smooth. Stir in the oil. Dip the bottoms of the frozen clusters in the chocolate to coat and return to the pan.

Store frozen clusters in airtight container in the freezer for up to a week.

Ingredients

1 generous cup halved black Grapes from California
3/4 cup plain non-fat vanilla Greek Yogurt
2 teaspoon pure vanilla extract
2 1/2 ounces bittersweet chocolate, chopped
1 teaspoon extra-virgin olive oil

DIRECTIONS

In a medium bowl combine the grapes, yogurt, and vanilla. Line a 9-inch square metal baking pan with parchment, then, using a 1-ounce scoop, place mounds of the grape-yogurt mixture onto the sheet. Freeze until set, about 3 hours or overnight.

Place the chopped chocolate in a microwaveable wide, small bowl. Microwave for 1 minute at medium power. Stir and repeat. Stir, and then microwave for 30 seconds at medium power, repeating as needed until melted and smooth. Stir in the oil. Dip the bottoms of the frozen clusters in the chocolate to coat and return to the pan.

Store frozen clusters in airtight container in the freezer for up to a week.

Servings

Yield: 7 mounds

Nutritional Information

Nutritional analysis per serving: 100 Calories; Protein 3 g; Carbohydrate 12 g; Fat 4.5 g (41% Calories from Fat); Saturated Fat 2.5 g (23% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 10 mg; Fiber 2 g.