7. Frozen grapes with Greek yoghurt: Top 60 g plain 2% Greek yoghurt with 75
g frozen red or green grapes. (Try them sprinkled with cinnamon.)
8. Brussels sprout chips: Trim the ends of 12 large Brussels sprouts and separate
into single leaves. Toss with 2 teaspoons olive oil. Roast at 190°C on an oiled
baking sheet, stirring occasionally, until crisp and browned, about 16 minutes.
Toss with 1 ½ teaspoons low-sodium soy sauce.