I had this sweet, crunchy, creamy salad at a cookout recently
and immediately thought this recipe just ruined grapes for me.
Every time I eat a grape from now on, I'll be wishing it was in
a grape salad! I've now made it 3 times for other gatherings
since my first dreamy, creamy bite.
The first version I had used full fat ingredients and real
sugar. I used reduced fat (not fat free) and splenda and
couldn't tell the difference. However, I did make up for
it by adding extra pecans and brown sugar so each bite has plenty
of crunchy topping.
Grape Salad
Ingredients:
- 2 lbs red grapes
- 2 lbs green grapes
- 8 oz room temperature cream cheese (I use reduced fat)
- 8 oz sour cream (I use reduced fat)
- 2/3 cup of sugar( I use splenda)
- 1 tsp pure vanilla extract
- 1 cup of light brown sugar ( I use 1 1/2 cups)
- 1 cup of chopped pecans (I use an overflowing 1 1/2 cups)
Mix softened cream cheese, sour cream, vanilla and sugar until well
combined. Fold in grapes that have been rinsed and dried
(don't skip the drying part or your salad won't set up)
until well combined. Spread grape and cream cheese mixture
into a 9X13 casserole dish. Toast the pecans until warmed
through and mix with brown sugar. Spread the pecan mixture over the
top of the grapes and chill overnight.
