Candied walnuts:

½ cup of chopped walnuts
2 teaspoons of water
1 tablespoon of light brown sugar
Pinch of salt

Grape Salad:

½ cup of reduced-fat sour cream (may substitute with ½ cup of plain Greek yogurt)
4 ounces of reduced-fat cream cheese, at room temperature
3 tablespoons of honey
1 teaspoon of vanilla extract
6 cups of seedless grapes, preferably red and green (about 2 pounds)


To prepare walnuts, line a small baking pan with parchment paper or foil; coat with cooking spray.

Preheat oven to 400 degrees.

Toss walnuts in a bowl with water.  Sprinkle with brown sugar and salt; toss to coat well.

Transfer to the prepared pan.  Bake until the sugar is melted and the nuts are barely starting to brown (6-8 minutes).

Cool in the pan until the sugar hardens (about 6 minutes).

Meanwhile, combine the sour cream or Greek yogurt, cream cheese, honey and vanilla in a food processor;  puree until smooth and creamy.

Transfer to a large bowl.  Add grapes; gently stir to combine.  Transfer to a serving dish.  

Crumble the candied walnuts on top just before serving.

Per Serving: 143 calories; 7 g fat (2 g saturated fat, 1 g mono); 11 mg cholesterol; 21 g carbohydrate; 5 g added sugars; 2 g protein; 1 g fiber; 50 mg sodium; 198 mg potassium

Source: Hy-Vee and