Cream-Topped Grapes Recipe
Cream-Topped Grapes Recipe photo by Taste of Home

Cream-Topped Grapes Recipe

Publisher Photo
Viola Geyer, Uhrichsville, Ohio, dresses up brunches with a decadent dressing that she makes in a dash. She dollops the heavenly four-ingredient sauce over refreshing red and green grapes.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 3 cups seedless green grapes
  • 3 cups seedless red grapes

Nutritional Facts

Nutritional Analysis: One serving (3/4 cup grapes plus 2 tablespoons topping, prepared with reduced-fat cream cheese and fat-free sour cream) equals 120 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 55 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 fat.

Directions

  1. In a small bowl, beat the cream cheese, sugar and vanilla. Add the sour cream; mix well. Divide grapes among individual serving bowls; dollop with topping. Yield: 8 servings.
Originally published as Cream-Topped Grapes in Quick Cooking January/February 2002, p12

Nutritional Facts

Nutritional Analysis: One serving (3/4 cup grapes plus 2 tablespoons topping, prepared with reduced-fat cream cheese and fat-free sour cream) equals 120 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 55 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 fat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Cream-Topped Grapes

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 7, 2014

"What a delightful and simple topping. I love it. It is not too sweet. I actually paired this with apple slices as well."

MY REVIEW
mko
Reviewed Oct. 11, 2012

"This recipe is brilliant. You can do most of the preparation ahead of time. It is simple, colorful, and tastes great."

MY REVIEW
Reviewed Aug. 8, 2011

"I have been using this recipe since 2002 when I first saw it in Taste of Home's Quick Cooking January/February issue. (I still have the magazine.) I wish I had taken the time back then to rate the recipe and write a review. It is absolutely delicious and I apologize for taking so long to say so. Vioda, thank you for a wonderful recipe."

MY REVIEW
Reviewed Jun. 15, 2010

"Delicious! I used this a topper for some strawberries and blueberries that I needed to use up. I used "kefir cheese" (from your local middle eastern market) instead of sour cream because I was out of sour cream. It gave a really good taste."

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