DIRECTIONS

In a large bowl, combine sour cream, Greek yogurt, sugar and vanilla. Add grapes to mixture and gently stir until all grapes are coated. In a small bowl combine the pecans and brown sugar. Add the pecan crunch to the bowl of grapes but reserve 1/4 of the mixture. Transfer to serving dish and sprinkle the remainder of the pecan crunch on the top. Cover and refrigerate for 2-3 hours prior to serving.

Ingredients

3/4 cup light sour cream
3/4 cup plain nonfat Greek yogurt
1/4 cup granulated sugar
1 1/2 teaspoons vanilla
2 cups red California grapes
2 cups green California grapes
1 cup chopped pecans
1/2 cup brown sugar

DIRECTIONS

In a large bowl, combine sour cream, Greek yogurt, sugar and vanilla. Add grapes to mixture and gently stir until all grapes are coated. In a small bowl combine the pecans and brown sugar. Add the pecan crunch to the bowl of grapes but reserve 1/4 of the mixture. Transfer to serving dish and sprinkle the remainder of the pecan crunch on the top. Cover and refrigerate for 2-3 hours prior to serving.

Notes

Created by Mitzi Dulan, RD, CSSD

This is a Gluten-free recipe
This is a Low-sodium recipe
This is a Vegetarian recipe

Servings

Makes six 3/4 cup servings.