My cousin Kim is a kindergarten teacher. I truly believe the gift of teaching is something you either have or you don’t, and my cousin Kim has this gift in abundance. I’ve seen her in action with my boys and my cousins’ kids. Even outside a classroom, Kim models learning through her fun and kind interactions with children. Yes, Kim was born to teach.
So I took a lesson from Kim myself to learn how to make this grape dish she shared with us at our recent family reunion. Somewhere between a dessert and a snack, this sweet treat works great for a crowd, or for a snack to keep in the fridge when the sweet tooth beckons.
Unlike most sweets, this treat is not a calorie barrage. Simply fresh grapes coated in lightened sour cream, fat-free cream cheese, brown sugar and vanilla, then topped with pecans, this recipe I am deeming, “Frosted Grapes” can meet your need for a quick sweet fix.
3-4 pounds green or red seedless grapes
1 - 8 ounce package fat free cream cheese, softened
8 ounces lightened sour cream
¾ cup brown sugar, divided use
1 teaspoon vanilla extract
¼ cup chopped pecans
Rinse and dry the grapes. Remove from the stems, removing any grapes that are blemished or mushy. Place in a large bowl.
In a medium bowl, mix the cream cheese, sour cream, ½ cup brown sugar and vanilla. Stir well to combine.
Pour the cream cheese mixture over the grapes and stir well. Gently flatten the top of the grapes so they are somewhat level on top.
In a small mixture combine the remaining ¼ cup brown sugar and pecans. Sprinkle on top of the grapes.
Refrigerate for at least 4 hours or up to overnight.
Serves 12-16, but can be halved.
Life is sweet,