Stuffed Red Grapes with Almonds
A delicious sweet snack to serve with champagne or coffee.
Serves 4.
Ingredients
- 12 whole red ‘globe’ grapes, washed and dried
- 24 whole almonds
- 1 egg white, whisked till fluffy
- 2 tablespoons castor sugar
- 2 tablespoons extra castor sugar to coat almonds
- 30gm marscapone (or substitute with low fat cream cheese)
- 20 gm low fat cream cheese for garnish (or low fat vanilla yoghurt pressed through a linen cloth to remove excess fluid
- 50 gm pre-made (standard supermarket) madeira cake, chopped
- to breadcrumb consistency
- 2 tablespoons cinnamon sugar
Instructions
Prepare grape cases by slicing grapes in half and scooping out the seed centre with a small melon baller. (Note: slice off a tiny portion of the bottom so grape cups can stand on their own).
Heat oven to 180C. Toss almonds in egg white and castor sugar in mixing bowl. Place individually on baking paper on baking sheet and cook for 15 – 20 mins, turning every few mins. While still hot toss almonds in extra castor sugar and set aside.
In a mixing bowl, combine madeira cake and soft marscapone (or low fat cream cheese) to a firm paste. Carefully fill each grape case with mixture, garnish with a little low fat cream cheese (or low-fat yoghurt) and top with a toasted sugared almond. Chill in fridge. Dust with cinnamon sugar before serving. Serve with chilled champagne. Yum!
