Frozen Yoghurt-Coated Grapes

📝 Ingredients

• 200 g seedless green grapes
• 200 g seedless black grapes
• 300 g Greek yoghurt 2 %
• 2 tbsp honey
• 1 sachet vanilla sugar (7.5 g)
• 1 lime (zest)
• 20 g desiccated coconut

🍴 Utensils

• Cocktail sticks
• Narrow, deep bowl
• Baking tray or large dish + baking paper
• Clean tea towel
• Fine grater
• Airtight container

📖 Steps

1. Wash the grapes, pick them off the stems, then dry them very carefully with the tea towel: the yoghurt slides off a damp grape. Stick a cocktail stick into each grape at the stem end, without pushing it all the way through.
2. In the narrow bowl (easier for dipping), mix the Greek yoghurt, honey, vanilla sugar and finely grated lime zest until the honey has completely dissolved and the mixture is perfectly smooth.
3. Line a baking tray or dish that fits flat in the freezer with baking paper. Dip each grape in the yoghurt, turning it, let it drip for 2 to 3 seconds over the bowl, then place it on the tray, cocktail stick pointing up.
4. Put the tray in the freezer for 30 minutes, until the first layer is firm to the touch. Meanwhile, keep the rest of the yoghurt in the fridge so it doesn't warm up.
5. Stir the remaining yoghurt, dip each grape a second time and immediately sprinkle with a pinch of desiccated coconut, before the coating sets. Put it back on the tray: this double layer gives a thick coating that doesn't crack.
6. Return to the freezer for at least 2 hours, until the grapes are frozen solid. Remove the cocktail sticks if needed, then transfer the bites to the airtight container so they don't pick up odours.
7. Take the grapes out 3 to 5 minutes before eating: the coating becomes crunchy without being too hard to bite. They keep for up to 1 month in the freezer, tightly sealed.