1 cup graham cracker crumbs (about 9 squares)
2 tbsp. unsalted butter, melted
½ cup grape juice concentrate (divided use)
1 tbsp. lemon juice
1½ cups grapes
1 tbsp. corn starch
3½ ozs. vanilla frozen yogurt (softened)
- Preheat the oven to 350°F. Line 12 muffin tins with foil cup liners and set aside.
- In a small bowl, mix the graham cracker crumbs with the butter. Place 1 tbsp. of the graham cracker mixture into each muffin cup and gently press to form a crust in the baking cups. Bake for 7 minutes; set aside.
- Combine ¼ cup of the grape juice concentrate, lemon juice, and grapes in a small sauce pan over medium heat. Meanwhile, combine the remaining grape juice with corn starch and mix well, then add to the sauce pan. Bring the mixture to a boil for 1 to 2 minutes until thick. Allow to cool. Once this mixture cools, pour into a blender and blend until smooth. Add the softened yogurt and blend for a few pulses until just combined.
- Place about 4 tablespoons of the grape-yogurt mixture into each muffin tin. Place in the freezer for 4 hours or more. Serve with small clusters of frozen grapes and lemon wedge.
Courtesy of California Table Grape Commission.