Place the yogurt in a cheesecloth-lined strainer set over a medium bowl. Refrigerate for about 1 hour, until 1-1 1/3 cups liquid has drained from yogurt. Discard liquid and transfer yogurt to a mixing bowl. Stir the heavy cream into the yogurt and pour the mixture into an 8 or 9-inch metal ring mold. Freeze for 2 hours, until mushy. Scoop into the food processor, and purÄe until smooth. Return mixture to ring mold and freeze until firm, about 4 hours. In a medium saucepan, heat the wine and sugar over a low heat stirring constantly, until the sugar melts. Raise the temperature to medium and bring mixture to a boil. Boil for 5 minutes. Remove pan from heat and stir in the vanilla extract and the fruit. Refrigerate in a non-reactive bowl until completely chilled, for a minimum of 1 hour. To serve, dip the ring mold into a bowl of hot water for about 30 seconds. Invert onto a rimmed serving platter. Pour the grape sauce into the center of the yogurt ice. Garnish with the mint sprigs and serve immediately.
@
4 cups (32 oz container) vanilla low-fat yogurt
1 cup heavy cream
1/2 lb green seedless grapes
1/2 lb red seedless grapes
6 fresh figs, quartered
1 cup Muscat de Beaumes-de-Venise wine
1/14 cups sugar
1 tsp vanilla extract
4 sprigs fresh mint
@
10
mn
@
5
mn
@
The fruit can be varied in this dessert according to what is in season.
