Monday, July 2, 2012

Grape Salad

Grape Salad

Grape Salad
  • 2 pounds of green seedless grapes
  • 2 pounds of red seedless grapes
  • 1-8oz package of plain cream cheese softened and room temperature
  • 1-6oz container of chobani, non-fat plain greek yogurt
  • 2/3 cups of white sugar
  • 1 cup of light brown sugar-packed
  • 1 1/2 cups of chopped pecans
  • Pick grapes off the stems and wash well. Drain out the extra water

  • Put grapes in a large bowl, and mix the two colors together
  • Add in the cream cheese and greek yogurt

  • Mix the cream cheese and greek yogurt throughout the grapes. Make sure the cream cheese is all broken up and spread as evenly as possible
  • Add the white sugar and mix thoroughly 

  • Once the sugar is mixed in, pat down the grapes to make it flat 

  • Add the brown sugar on top and pat it flat 

  • Sprinkle with the chopped pecans and let chill over night so the white sugar dissolves completely

  • Serve chilled. You can eat it the day of, but it will have more of a gritty texture. It's a million times better the next day. Just a warning, this is very sweet. If you want, you could probably cut down the white sugar by 1/3 cup and it would still be delicious. 

Nutrition Information

Makes enough for about 30 servings at about 1/2 a cup per serving

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