Ingredients Jump to Instructions ↓

  1. 4 eggs

  2. 200 g reduced-fat honey yogurt

  3. 1 teaspoon vanilla essence

  4. 3 teaspoons cornflour

  5. 500 g crimson seedless grapes

  6. 2 tablespoons almonds, toasted

Instructions Jump to Ingredients ↑

  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.


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