Ingredients (12 serves)
- 12 large green grapes
- 90 grams of goat’s cheese
- 80 ml (⅓ of a cup) of Greek yogurt, strained (for method see annex)
- Pecans, crushed to a size suitable to coat the balls
- Rinse the grapes in cold water.
- In a small bowl, mix the yogurt and goat cheese.
- Coat each grape with the goat cheese mixture to make a small ball.
- Pour the crushed pecan nuts onto a small plate.
- Roll the balls in the pecans to cover them entirely.
Nutritional values (for 2 balls)
- Calories: 366
- Fat: 35.7 g
- Saturated fat: 5.9 g
- Cholesterol: 13 mg
- Sodium: 83 mg
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 8 g
Annex: Strained Greek yogurt
Greek yogurt has an interesting texture. It is smooth and quite thick. However, some recipes require an even thicker texture, a little like cream cheese or mascarpone. By draining the yogurt you remove part of the whey. In doing so, you get a firmer yogurt.
- Use plain Greek yogurt
- Line a colander with cheesecloth (or a clean kitchen cloth, kitchen paper or a coffee filter).
- Pour in the Greek yogurt.
- Place the colander over a bowl and leave in the refrigerator for around 4 hours. The longer you leave the yogurt to strain, the thicker it will be.
- Remove the yogurt from the colander and keep for up to a week in a sealed container in the refrigerator.