This recipe is called a “salad” but for me, it’s a delicious dessert. I love this combination of flavors. I modified the original recipe to be a bit healthier. Instead of sour cream, I use non-fat plain greek yogurt. In place of brown sugar, I used sucanat with a little agave nectar. It tastes delicious with those substitutions and you won’t miss the original ingredients. The creamy base of this recipe could also double as a wonderful fruit dip. This is a guilt-free indulgence, not to mention kid-friendly! Enjoy~
8 oz non-fat, plain greek yogurt
4 oz low-fat cream cheese, softened
1/4 cup sucanat
1 tbsp light amber agave nectar
1/2 tsp good quality vanilla extract
1 lb organic seedless grapes
2-3 oz chopped pecans (I use a little more)
Start with plump, organic, seedless purple grapes.
Mix yogurt, cream cheese, sucanat, agave nectar and vanilla in the bowl of an electric mixer and blend until very smooth and creamy. Toss mixture with grapes.
Place into a covered casserole dish and refrigerate for 24 hours. Top with pecans just before serving.
This is a great addition to any party or potluck dinner. Versatile as a delicious side dish, fruit salad or dessert. Makes 6-8 side dish servings.
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