A five-ingredient, light, refreshing appetizer perfect for a summer day.

 

 

 

Lemon Cream-Stuffed Grapes

Yield: 12 servings (3 grapes per serving)

  • 4 ounces cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1 pound seedless globe grapes, rinsed and patted dry

In a small bowl, beat cream cheese, confectioners' sugar, lemon juice and peel until blended. Cover and refrigerate for 1 hour.

 


Cut a deep "X" in the top of each grape to within 1/4 in. of bottom. Carefully spread each grape apart. Transfer cream cheese mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe filling into grapes. Refrigerate until serving.

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