In the kitchen with Kelley: Grapes and walnuts with creamy lemon sauce

The older I get, it seems, the more I crave dessert.

Fortunately I’m aware of this growing craving, so I’m careful not to overdo it and to choose my sweet treats wisely.

Last week I had a particularly intense sweet tooth and all I had on hand was grapes. A few days earlier I had enjoyed frosted grapes drizzled with dark chocolate. It was delicious, but I wanted something different…

That’s when an internet search led me to stumble upon this gem on the Mayo Clinic site. I just had to run out and grab some heart-healthy, brain-boosting walnuts and a lemon and I was all set. I also substituted plain Greek yogurt for sour cream, which is what the original recipe called for. Feel free to try it either way, but I find that yogurt is an excellent protein-rich substitute.

I like grapes so much, I hardly need an excuse to imbibe. But just so you understand what a healthful snack they are, here are some facts…


Grapes and walnuts with creamy lemon sauce
  • ½ cup Greek yogurt or sour cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon lemon zest
  • ½ teaspoon lemon juice
  • ⅛ teaspoon vanilla extract
  • 1½ cups red seedless grapes
  • 1½ cups green seedless grapes
  • 3 tablespoons chopped walnut
  1. Combine sour cream, powdered sugar, lemon zest, lemon juice and vanilla in a small bowl. Whisk to mix evenly. Cover and chill for several hours.
  2. Divide grapes equally among 6 dessert glasses or small bowls. Add 2 tablespoons of the lemon topping to each dish. Sprinkle each serving with ½ tablespoon of chopped walnuts. Serve immediately.

Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.