I apologize in advance for the lack of good pictures of the smoothies. It was getting late, and without thinking, I put the camera away right before I started the blender. I ended up just snapping a couple of quick cellphone pictures before we enjoyed the smoothies.
Don’t let the not-so-great pictures keep you from trying one, though. They were really good!
I can usually tell if Nick really likes something by if he
thinks it should be a blog post. With
these, his response when I asked was “Most definitely!” So I decided to make this my G post despite
the less-than-stellar pictures.
I’m a sucker for trying different kinds of grapes. My absolute favorite is cotton candy grapes,
but those aren’t easy to find. My second
favorite is red candy heart grapes.
They’re not as easy to find as regular grapes but seem to be more
readily available than cotton candy grapes.
Unfortunately, Sam’s Club is where I can find them most often, which
means buying them three pounds at a time.
That’s a lot of grapes for two people.
These were in the fridge, looking somewhat sad, on Monday.
I didn’t think we’d be able to
eat all of them (short of having grapes for dinner, which didn’t sound
appealing) before they went bad, so I decided to try making smoothies with
them. I decided if it didn’t turn out, I
wasn’t that much worse off since the grapes didn’t have long left anyway. It turned out to be one of my better ideas. They were delicious! And easy.
It seems like a stretch to call it a recipe, but here’s the recipe:
Grape Smoothies
(this will yield two almost full 24 oz. Tervis tumblers)
2 cups red grapes, washed and removed from stems
2 cups fat-free vanilla yogurt
2-3 ice cubes
Add all ingredients to blender and pulse until grapes are
pulverized, and it’s nice and creamy.
Recipe Notes: I used red candy heart grapes, but I think any sweet red grape would work. I don’t think it would be very good with green grapes (other than cotton candy grapes) since they’re not as sweet.
Normally, with yogurt, I advocate using your preferred
variety (Greek, whole milk, fat-free, etc.), but with this recipe, I think you
need to use fat-free yogurt. It tends to
have a thinner consistency than other types, and I think you need that since there
isn’t any liquid added.
What is your favorite kind of grape?
