Creamy Grape Salad – Lightened Up!

My aunt used to make a wonderful Snickers Salad when we were younger. It was basically a few grapes mixed with a lot of Snickers bars and Cool Whip. The salad tasted great, but I was looking to make something a bit on the lighter side, so this is where the Creamy Grape Salad came from.

Creamy Grape Salad 1 lb Green grapes 1 lb Red grapes 4 oz. Light cream cheese (I personally avoid Fat Free cream cheese as it has a rather waxy consistency) 1 c. Non-fat Plain Greek yogurt 2 tsp. Vanilla extract 3 Tbsp. Brown sugar 1 Tbsp. Honey ½ c. Toasted chopped walnuts

To start, de-stem all of the grapes and rinse well.

Next, toss the chopped walnuts in a saute pan over medium heat. Watch them closely and toss the walnuts so they toast evenly.

After a few minutes the walnuts will start to get a toasted brown color. At this point remove them from the stove and toss them onto a paper towel or plate. It is important to remove them from the saute pan as soon as they are done or they will continue to cook and likely burn.

With your beaters, in a large bowl, beat the cream cheese, yogurt, vanilla, honey and brown sugar until light and fluffy.

Gently fold the grapes and 1/3 c. cooled walnuts into the mixture until well coated. Sprinkle the remaining walnuts over the top. Serve chilled.

Serving: 1 grams