Stuffed Grapes with Lemon Cream
Stuffed Grapes With Lemon Cream is an easy dinner. Made with 1 (8 oz.) pkg. cream cheese, softened, 1/3 c. confectioners sugar, 1 tsp. grated lemon peel, 1 tbsp. freshly squeezed lemon juice and 1 lb. large red or green seedless grapes, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In a mixing bowl, beat the cream cheese, sugar, lemon peel and lemon juice until smooth.
Cover and refrigerate 1 to 2 hours. With a sharp knife, cut an X through the top of each grape, being careful not to cut all the way through the bottom. Spread sections apart slightly. Spoon filling into a pastry bag fitted with a 1/2-inch star tip.
Pipe the filling into each grape. Grapes may be prepared and refrigerated up to 4 hours before serving.
Yields approximately 3 1/2 dozen grapes.
π· Perfect Pairings
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