Recipes
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.
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 90 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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