Name: Frozen Yogurt Covered Grapes
Prep time: 15 min
Total time: 135 min
Ingredients: 2 cups seedless red or purple grapes (washed and completely dried); 3/4 cup vanilla Greek yogurt (full-fat holds the coating best); 1 pinch fine salt (optional, stirs into yogurt to balance the sweetness)

From the roundup: 24 Easy School Snack Recipes Kids Will Actually Eat

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Frozen yogurt covered grapes are one of those snacks I make on Sunday so I stop opening the freezer mid-week wondering what to give everyone. Two ingredients, about 15 minutes of actual work, and then the freezer does the rest for two hours. That’s it.

The one thing that will wreck a batch is skipping the drying step. I learned this the hard way the first time I made these. I rinsed the grapes, shook them off, and went straight to dipping. The yogurt pooled at the bottom of each grape and slid off before they even hit the freezer. Now I spread them on a towel and walk away for at least 10 minutes before I touch the yogurt.

My kids help with the dipping, which means it goes faster and they’re more interested in eating the result. Full-fat vanilla Greek yogurt gives you a coating that actually stays on the grape once frozen, rather than cracking off in one thin shell the second you pick one up.

Why you will love this

Only two ingredients, with an optional pinch of salt that genuinely improves the flavor
Active prep is about 15 minutes, then the freezer handles the remaining 2 hours hands-off
Much lower in added sugar than popsicles or most packaged frozen snacks
A finished batch keeps for two weeks, so one Sunday session covers the whole week
Kids can do the dipping step themselves, which is low-mess and actually fun for them

Tips for success

Dry the grapes completely before dipping. Pat them with a towel, then let them air dry on the towel for a full 10 minutes. Any surface moisture and the yogurt coating slides right off.
Check that your baking sheet fits flat in your freezer before you start. A tilted tray means the yogurt pools to one side and sets unevenly.
Keep the grapes from touching each other on the parchment. If two grapes freeze while touching, they fuse together and you end up prying them apart and breaking the coating.
Use full-fat Greek yogurt, not low-fat or regular yogurt. The lower fat versions have more water content and the coating stays thin and icy rather than creamy and firm.

Common questions

Can I use green grapes? Red and purple grapes work better here because the skin is a little thicker and grips the yogurt coating more reliably. Green grapes tend to be slipperier.
What if my coating cracks off when I eat one? That usually means the yogurt layer was too thin or the grape had a little moisture on it before dipping. A second dip after the first coat sets slightly can help.
Can I refreeze them if they start to thaw? Once the coating gets soft and sticky, the texture does not come back the same way after refreezing. Eat any that have thawed rather than putting them back.

Substitutions

Any flavor of Greek yogurt works in place of vanilla. Strawberry or peach yogurt pairs well with red grapes if you want a little more fruit flavor in the coating. Stick with Greek yogurt rather than regular yogurt because the lower water content is what gives you a coating that holds its shape after freezing.

If someone in your house does not eat grapes, this same method works with blueberries. They are small enough to dip quickly and freeze well on parchment the same way. Just make sure they are fully dry before you start, same rule applies.

Make-ahead and storage

This snack is entirely make-ahead by design. Freeze the tray for at least 2 hours, or leave it overnight if that is easier. Once the coating is completely solid, peel the grapes off the parchment and transfer them to a zip-top freezer bag. Press out the air, seal it, and write the date on the bag. They keep well for up to 2 weeks.

Serve them straight from the freezer. Do not move them to the refrigerator after freezing because the coating turns soft and sticky within an hour and the texture is not the same. If you are putting them out for kids, give them a minute or two on the counter so they are not quite as hard on teeth, but do not let them sit long enough to fully thaw.

Brittany Stage