Grape & Yoghurt Bake

Ingredients

• 4 eggs
• 200 g reduced-fat honey yogurt
• 1 teaspoon vanilla essence
• 3 teaspoons cornflour
• 500 g crimson seedless grapes
• 2 tablespoons almonds, toasted

Directions

1. 1

   Preheat the oven to 170°C and, using a balloon whisk, beat the eggs in a bowl; add the yoghurt, vanilla essence and cornflour and whisk until the mixture is smooth and well-combined.

2. 2

   Scatter half the grapes over the base of a 1 litre baking dish; pour the yoghurt mixture over the grapes; scattter the remaining grapes over the top and bake for 30 minutes or until the top is firm to the touch.

3. 3

   Sprinkle with brown sugar and scatter the almonds over the top; set aside to cool slightly and serve warm.

4. 4

   Variations: For a grape & berry yoghurt bake, replace the honey yoghurt with a berry-flavoured yoghurt. To make grape & custard bake, replace the honey yoghurt with custard. Replace the brown sugar with cinnamon and the almonds with chopped walnuts.