Spactacular Frozen Grapes Recipe

Recipesfull introduces to you: School Lunch Ideas and Recipes. (Spactacular Frozen Grapes Recipe). These grapes were served to me after a massage at my local spa. This recipe is perfect as an after-school snack, a simple appetizer at parties, or a sweet treat before bed. Substitute Splenda® for the sugar if you like! Can be kept in a sealed bag in the freezer for several months.

Brief

Prep 15 mins

Additional: 2hrs15 mins

Total: 2hrs30 mins

Servings: 4

Yield: 4 servings

Spactacular Frozen Grapes Recipe

Ingredients

1 cup seedless green grapes

1 cup seedless red grapes

¼ cup white sugar

Skewered Grilled Potatoes

Lunch

Directions

Step 1

Remove grapes from stems and place in a colander. Wash thoroughly.

Step 2

Place grapes in a gallon-size resealable bag.

Step 3

Pour sugar into the bag and seal. Gently shake the bag to evenly coat grapes with sugar.

Step 4

Arrange grapes on a paper towel to air-dry any remaining water about 15 minutes.

Step 5

Place grapes in a single layer on a shallow pan or baking sheet. Freeze for at least 2 hours.

Nutritional Information

Spactacular Frozen Grapes Recipe

Servings Per Recipe:4

Calories: 105.2

% Daily Value *

Protein: 0.5g 1%

Carbohydrates: 26.7g 9%

Dietary Fiber: 0.8g 3%

Sugars: 25.9g

Fat: 0.5g 1%

Saturated Fat: 0.2g 1%

Vitamin A Iu: 58.4IU 1%

Niacin Equivalents: 0.3mg 2%

Vitamin B6: 0.1mg 6%

Vitamin C: 8.6mg 14%

Folate: 3.2mcg 1%

Calcium: 8.9mg 1%

Iron: 0.2mg 1%

Magnesium: 4.8mg 2%

Potassium: 148.3mg 4%

Sodium: 1.6mg

Thiamin: 0.1mg 7%

Calories From Fat: 4.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.