Ingredients

1/2 cup graham cracker crumbs
1 tablespoon honey
1 tablespoon butter or margarine, melted
1 cup California seedless grapes
1 cup lowfat milk
1 carton (8 ounces) lowfat lemon-flavor yogurt
1 package (3.4 ounces) lemon instant pudding and pie filling mix
1 1/2 cups lowfat whipped topping
9 grapes, vertically sliced into 8 wedges
12 small California grape clusters, optional

Directions

Combine graham cracker crumbs, honey and butter; mix well. Line 12 muffin cups with paper cupcake liners; sprinkle 2 or 3 teaspoons crumb mixture in each. Divide grapes over crumbs. Combine milk and yogurt in medium bowl. Add pudding/pie mix and blend with wire whisk about 1 minute or until well mixed. Gently stir in whipped topping. Portion into cupcake liners, mounding mixture on top. Freeze at least 6 hours. Decorate top of dessert with small wedges of grapes in a pinwheel pattern. Garnish with grape clusters, if desired. Makes 12 servings.

Each serving contains 112 calories, 3g fat, 19g carb, 99mg sodium, 7mg cholesterol.