For the most part, a grape is a grape is a grape. Sure, some are sweeter than others, but a grape is a grape. That is…..until you freeze it ! Then you get a taste treat unlike any other. It’s like eating a mini sorbet with each bite. The insides don’t quite freeze all the way, so the consistency is just right and each bite is refreshing and packed with flavor.
10 grapes = 34 calories
This is one of those dishes that has everyone at the table making yummy noises 🙂 The cinnamon and cardamom are a FANTASTIC addition to the grapes. And the yogurt is really just a way to get the spices to stick to the fruit. The gingery goodness of the cardamom really makes this dish so be sure to add it in. Serve it as a dessert, a snack or a side dish.
4 servings
70 calories per serving
¼ c low fat vanilla yogurt
1/8 t cinnamon
1/8 t cardamom
1 c seedless green grapes halved lengthwise
1 c seedless red grapes halved lengthwise
Combine yogurt, cinnamon and cardamom – then mix in grapes and toss to coat. Cover and chill.
Delightful ! It’s always great to find a salad that tastes different. Sometimes greens just start tasting all the same and salads get boring. But when you add nuts, grapes and goat cheese, you get a whole other flavor profile plus some great new textures and the salad takes on a whole new life. Try this one 🙂
4 servings
235 calories per serving
¼ c dry roasted pistachios (or other mixed nuts), chopped finely
½ c goat cheese
¼ c low fat balsamic vinaigrette
5 oz. spring salad mix (or any greens – I added some arugula this time for a great punch of flavor)
1 c seedless red grapes, halved lengthwise
¼ t salt
¼ t pepper
Put nuts in a dish and divide cheese into portions and roll them into balls then roll the balls in the nuts to coat them. Combine dressing and lettuce and mix well then divide between 4 plates. Top with grapes and cheese balls and then sprinkle with salt and pepper.
The grapes did not really ‘make’ the dish and the chicken could certainly be served on its own since the sauce was really tasty. But the grapes certainly made a more standard chicken dish into something special and definitely company worthy !
4 servings
229 calories per serving
2 t oil
4 5 oz. boneless skinless chicken breasts
2 T flour
½ c dry white wine
¾ c chicken broth
½ t salt
¼ t pepper
¼ t rosemary flakes
2 c seedless red and green grapes, halved
3 T low fat sour cream
¼ c parsley, chopped
Heat oil in a large skillet on medium high heat. Dredge the chicken in the flour and shake off any excess, but reserve it for later. Cook the chicken 3 minutes per side or until browned. Add the wine to the pan, increase heat to high and cook 2-3 minutes. Add the broth, salt, rosemary and pepper and bring to a boil and then reduce heat to low, cover and simmer 5 minutes or until chicken is done. Add the grapes and cover and cook another 5 -7 minutes or until grapes are tender.
Whisk sour cream and any leftover flour. Stir into the pan and cook, stirring constantly, 2-3 minutes or until the broth is thickened. Plate chicken and add parsley to the sauce and then spoon it over the chicken.
