Grape & Yoghurt Bake

Delicious as they are raw, there are more ways of eating grapes than just plucked fresh from the vine. This fruit which is one of our oldest fruit crops (vine roots dating back to before the great ice age have been found in China) is high in dietary fibre, Vitamin A, C and potassium and contains antioxidants that cleanse the skin, liver, kidneys and bowels. So why wouldn't you want to also use grapes in cooked desserts? This delicious and quick to make dessert is from an April 2005 issue of 'Fresh Living'. As you'll see from the notes on variations below, this is a highly versatile recipe that really allows you to do your own thing with a basic idea. Hope that you enjoy it!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 4  eggs
• 200  g  reduced-fat honey yogurt
• 1  teaspoon vanilla essence
• 3  teaspoons cornflour
• 500  g  crimson seedless grapes
• 2  tablespoons  almonds, toasted

Directions

1. Preheat the oven to 170°C and, using a balloon whisk, beat the eggs in a bowl; add the yoghurt, vanilla essence and cornflour and whisk until the mixture is smooth and well-combined.
2. Scatter half the grapes over the base of a 1 litre baking dish; pour the yoghurt mixture over the grapes; scattter the remaining grapes over the top and bake for 30 minutes or until the top is firm to the touch.
3. Sprinkle with brown sugar and scatter the almonds over the top; set aside to cool slightly and serve warm.
4. Variations: For a grape & berry yoghurt bake, replace the honey yoghurt with a berry-flavoured yoghurt. To make grape & custard bake, replace the honey yoghurt with custard. Replace the brown sugar with cinnamon and the almonds with chopped walnuts.