Monday, March 8, 2010

Grape Salad

Christmas was the first time I made this salad, Super Bowl Sunday the second time, twice since then.  It's a perfect way to take a wonderfully healthy food and turn it into a sweet dessert that you cannot get enough of. 

I found grapes this week at Marsh for the low price of .97 cents a pound-woo hoo!

Grape Salad:

8 ounces cream cheese

8 ounces of sour cream

1/2 cup sugar

1 teaspoon vanilla

8 cups grapes

pecans & brown sugar, optional.

Blend cream cheese, sour cream, sugar, and vanilla.  Stir in grapes.  Top with brown sugar and pecans.  I've never used the brown sugar or pecans, but I have made a "low fat" version.  I used fat free cream cheese and low fat vanilla yogurt instead of sour cream and omitted the vanilla.  No one noticed the difference.

I promise it will not disappoint!

1 to leave a comment, click HERE:

Connie Jahnke Long said... Best Blogger Tips

I make the low fat version also but keep in the brown sugar, pecans (love, love love) and vanilla. Josh and I can sit and eat the whole bowl ourselves. It's delicious. Infact, I think it's time to make it again.