Pomegranate-roasted red grapes with creamy yogurt and pistachios

If you’ve never tried roasted red grapes before, this recipe is your chance to discover their deliciousness. Pomegranate molasses adds extra sweetness, while homemade labneh made with greek yogurt provides a mix of textures. Finished with a drizzle of clear honey and a generous scattering of vibrant green pistachio nuts, this healthy dessert idea looks good and tastes even better. What’s more? Each serving comes in at just 257 calories.

roasted red grapes
Laura Edwards

SERVES 6

257 CALORIES PER SERVE

300g greek yogurt
4 tbsp caster sugar
400g seedless red grapes
100ml pomegranate molasses
50g pistachio nuts, roughly chopped
2 tbsp clear honey, to drizzle

2. To prepare the creamy strained yogurt (aka labneh), start the day before. Simply line a sieve with a few layers of cheesecloth or muslin. Pour in the greek yogurt, gather up the cloth and suspend the sieve over a bowl. Excess water will drain from the yogurt overnight, giving you a thick, creamy labneh the following day. When ready, stir through 3 tablespoons of the caster sugar.

2. Preheat the oven to 180C/gas 4. Place the red grapes, pomegranate molasses and remaining 1 tablespoon of sugar in a roasting tin and mix together so that the grapes are evenly coated. Roast for 10-15 minutes, keeping a close eye beyond 10 minutes. You want the grapes to retain their shape and texture, and not collapse too much. When ready, remove from the oven and cool a little.

3. To serve, spoon the homemade labneh into shallow bowls. Top with the roasted red grapes and their juice. Decorate with roughly chopped pistachios and drizzle clear honey on top to finish.

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