Puree 3 cups grapes; set aside. Coarsely chop remaining grapes; set aside. Pour water into small saucepan; sprinkle with gelatin. Let stand 5 minutes. Cook and stir over low heat until gelatin dissolves. Place mixture in bowl. Combine yogurt and vanilla; gradually add to gelatin mixture and stir until smooth. Add sugar; mix thoroughly. Cover and refrigerate 30 minutes. Add pureed grapes; stir until well blended. Pour into ice cream freezer; freeze according to manufacturers directions. Halfway through freezing process, add reserved chopped grapes. Allow frozen yogurt to ripen for 1 hour. Recipe by: The California Table Grape Commission Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 3.4mg||1 %|
|Sodium 43.4mg||1 %|
|Potassium 134.7mg||4 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.1g|
|Protein 4.5g||6 %|
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Calories per serving: 72
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