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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…
- A compound in grapes can help you lose weight…
- Resveratrol from grapes may help protect against cancer…
- Muscadine grapes are especially good for your heart health!
Enjoy!
Grapes and walnuts with creamy lemon sauce
Ingredients
- 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
Instructions
- 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.
- 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.
By Kelley Martin
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