Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Spread the pecan halves in a single layer on a baking sheet and toast them for 8-10 minutes, stirring halfway through.
- In a large mixing bowl, combine the reduced-fat cream cheese, plain nonfat Greek yogurt, granulated sugar, honey, vanilla extract, and ground cinnamon. Mix until smooth and creamy.
- Wash and dry the seedless grapes. Slice them in half if desired. Dice the apples into bite-sized pieces, then fold them into the creamy dressing.
- Sprinkle about 2/3 of the toasted pecans into the salad mixture. Toss everything together carefully.
- Transfer the creamy grape salad into a serving bowl and top with the remaining pecans. Serve immediately or refrigerate for up to an hour.
Nutrition
Notes
Store in an airtight container in the refrigerator for up to 3 days. Add pecans just before serving to maintain texture.