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| 1.
Divide the grapes between four stemmed glasses and tilt the
glasses on one side, propping them firmly in a bowl of ice.
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| 2.
Place the grape juice
in a pan and heat it until it is almost boiling. Remove it from
the heat and sprinkle the gelatin over it, stirring to dissolve
the gelatin. |
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| 3.
Pour
half the grape juice over the grapes and allow to set. |
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| 4.
Cool the remaining grape juice but do
not allow to set, stir in the yogurt. |
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| 5.
Stand the set glasses upright
and pour in the yogurt mixture. Chill to set, then top each
with a spring of grapes before serving. |
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