Best 5 Grapes With Lemon Honey Yogurt Recipes
Indulge in a culinary journey with grapes, lemon, honey, and yogurt, where flavors dance in perfect harmony. Discover a collection of tantalizing recipes that elevate this classic combination to new heights. From the refreshing and tangy **Grapes with Lemon Honey Yogurt** to the creamy and decadent **Lemon Honey Yogurt Dip with Grapes**, each dish promises a unique taste experience. Elevate your breakfast routine with the **Lemon Honey Yogurt Parfait with Grapes**, a delightful symphony of textures and flavors. Craving a sweet treat? Try the **Baked Lemon Honey Glazed Grapes**, a burst of sweetness with a hint of citrus. And for a savory twist, the **Lemon Honey Yogurt Chicken Skewers with Grapes** offer a delightful balance of tangy and savory flavors. Get ready to embark on a culinary adventure with these recipes, where the vibrant flavors of grapes, lemon, honey, and yogurt take center stage.
Here are our top 5 tried and tested recipes!
YOGURT GRAPE SALAD
The cool colors and tangy flavors of vanilla yogurt and cream cheese are brightened with the sweetness and crunch of cheery red grapes in this refreshing and delicious salad. -Geraldine Saucier, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Process first five ingredients in a food processor until smooth. Place grapes and yogurt mixture in a bowl; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 58mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
MIXED FRUIT SALAD WITH HONEY-LEMON YOGURT DRESSING
Perfect Summer Fruit Salad with grapes, blackberries, apples, pineapples and crunchy pecans mixed with a simple, yet cool and refreshing Honey-Lemon Yogurt Dressing.
Provided by Katerina | Diethood
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- In a small jar, combine the yogurt, lemon juice, lemon zest, and honey.
- Cover jar with the lid and shake to blend.
- Taste and adjust accordingly. Set aside.
- Layer all the fruit in a large salad bowl and top with pecans.*
- Stir the entire yogurt mixture into the fruit salad until thoroughly combined.**
- Serve.***
Nutrition Facts : ServingSize 1 g, Calories 141.6 kcal, Carbohydrate 28.1 g, Protein 2.1 g, Fat 3.9 g, SaturatedFat 0.4 g, Cholesterol 0.6 mg, Sodium 15.3 mg, Fiber 3.5 g, Sugar 23.2 g
BLISTERED GRAPES WITH HONEY AND RICOTTA
Provided by Trisha Yearwood
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Sprinkle the cinnamon, nutmeg and cardamom into the skillet and toast for a few seconds. Add the oil, grapes and salt to the skillet and cook, tossing every few seconds, until the grapes start to blister on all sides, 2 to 3 minutes.
- Divide the ricotta among four bowls. Top each bowl with grapes, a drizzle of honey, almonds and chia seeds.
ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey. If your thyme is woody, discard the stems and just use the leaves. If you don't have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning. It won't be quite as creamy and smooth, but quite good enough. You will get more ice cream than you need for serving with the grapes, but eating the leftovers is no hardship.
Provided by Yotam Ottolenghi
Categories ice creams and sorbets, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
- In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
- Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
- On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
- If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
- Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 9 grams, Sodium 42 milligrams, Sugar 76 grams
OLIVE OIL-GRAPE CAKE WITH HONEY-GINGER GLAZE
Provided by Alex Guarnaschelli
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease the bottom and sides of a 9-inch springform pan with butter.
- Make the batter: In the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and sugar on high speed until they lighten in color, 5 to 8 minutes. Slowly beat in the eggs one by one, then pour in the olive oil and milk and mix to combine.
- Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder and salt. Grate 5 or 6 light "grates" of the lemon zest over the flour mixture.
- Finish the batter: Remove the bowl from the mixer and use a rubber spatula to fold the flour mixture into the egg mixture. Fold in about 1 cup of the grapes. Stir only enough to blend and gently so as not to bruise or break too many grapes.
- Bake the cake: Pour the batter into the prepared pan and place it in the center of the oven. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 10 minutes in the pan.
- Make the glaze and serve the cake: Meanwhile, combine the honey and ginger in a small saute pan. Bring to a light simmer over low heat. When it bubbles, thickens and turns light brown, 2 to 3 minutes, add the remaining 1/2 cup grapes and the juice from 1/2 of the lemon. Remove from the heat and allow to cool.
- Serve slices of the cake with some of the grape-ginger mix spooned over it. Serve with tangy Greek yogurt or a scoop of lemon sorbet on the side.
Tips:
- Choose ripe, sweet grapes for the best flavor.
- If you don't have honey on hand, you can substitute sugar or maple syrup.
- For a tangier flavor, use more lemon juice. If you prefer a sweeter flavor, use less lemon juice or add more honey.
- Top the grapes with chopped nuts, granola, or seeds for extra crunch and flavor.
- Serve the grapes immediately or chill them for a refreshing snack or side dish.
Conclusion:
Combining fresh grapes, tangy lemon, sweet honey, and creamy yogurt, this simple recipe creates a light and refreshing snack or side dish that is sure to please everyone at the table. With its vibrant colors and flavors, this dish is a feast for the eyes and the taste buds. Enjoy the grapes with lemon, honey, and yogurt as a healthy and delicious treat anytime.
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