5cup(s)grapes, seedless, red, stemmed
1 1⁄2tspextra virgin olive oil
1Tbspunpacked light brown sugar
1 1⁄2tsprosemary, fresh, chopped leaves (plus 4 sprigs for garnish)
1pinchblack pepper, coarsely ground
1⁄2cup(s)fat-free plain Greek yogurt
- Preheat oven to 425°F.Place grapes on a large rimmed sheet pan; drizzle with oil. Stir to coat grapes and spread into one layer; roast 15 minutes. Remove grapes from oven and sprinkle with sugar, rosemary and pepper; gently toss to coat.Continue to roast grapes until they start to burst and give off some juice, about 15 minutes (longer for very firm grapes).Meanwhile, combine yogurt, honey and nutmeg in a small bowl; mix well.
When grapes are roasted, remove from oven and pour wine over them; return to oven for 1 minute for wine to get hot and bubbling.
Remove pan from oven and stir grapes to help release a sweet, thick sauce to coat grapes. Serve grapes warm, with yogurt mixture spooned over top; garnish with fresh rosemary.
Serving size: 1/2 c grapes and 2 Tbsp yogurt mixture