Stuffed Grape Leaves

Yield: 30 servings (serving size=1 grape leaf and 1 1/2 tsp. yogurt mixture)
Source: The Complete Cooking Light Cookbook, p. 36

Comments from a cook in CA: The yogurt dip is great! Could be used with the dolmades recipe I previously tested. Difference between the two is that one is made with meat and bulgar. This one is made with rice, raisins and pine nuts. I used 50 fresh grape leaves from the farmers market that I first blanched in boiling water (30 seconds on each side) in groups of 10. Used Brown rice instead of white rice. The stuffing was very nice. I was not crazy about the chickpeas but my husband insists they add needed texture and taste. Too bad because without the point count becomes 3 for 2 points (or in my case 6 for 2 points because I made so many little ones in order to use all the grape leaves). I baked them only 15 minutes because they were already getting burned on the bottom. Might next time cook them in the dolmades sauce as they seemed to need it. Took them to a family party. Everyone liked them.


1 c. plain low fat yogurt
3 T. chopped fresh mint, divided
1 tsp. grated lemon rind
1 tsp. honey
30 bottled large grape leaves
1 T. olive oil
1 3/4 c. finely chopped onion
1 garlic clove, minced
1/4 c. fresh lemon juice, divided
2 c. hot cooked long-grain rice
1/2 c. dried currants
1/3 c. pine nuts, toasted
1 T. chopped fresh or 1 tsp dried dill
1/2 tsp salt
1/4 tsp black pepper
1 (15 oz) can chickpeas, rinsed and drained
cooking spray


  1. Combine yogurt, 2 T fresh mint, 1 tsp lemon rind, and 1 tsp honey in a small bowl. Cover and chill.
  2. Rinse grape leaves with cold water; drain well, and pat dry with paper towels. Remove and discard stems.
  3. Heat oil in a large nonstick skillet over medium high heat. Add chopped onion, and sauté 3 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; stir in 1 T. mint, 2 T. lemon juice, rice, and next 6 ingredients.
  4. Preheat oven to 350.
  5. Spoon 1 rounded T. of rice mixture onto center of each leaf. Bring 2 opposite points of leaf to center and fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly roll fashion. Place stuffed grape leaves, seam sides down, in a 13x9 inch baking dish coated with cooking spray. Drizzle 2 T. lemon juice over grape leaves.
  6. Cover and bake at 350 for 30 minutes or until stuffed grape leaves are thoroughly heated. Serve grape leaves warm or chilled with yogurt mixture.


Healthy Units: 1 per serving
Calories=60; Fat=1.9g; Protein=1.8g; Carb=9.6g; Fiber=1.6g; Chol=0mg; Iron=.5mg; Sodium=245mg; Calcium=25mg

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