"If you bring forth what is within you, what you bring forth will save you. If you do not bring forth what is within you, what you do not bring forth will destroy you."

Monday, May 2, 2011

Monday Recipe - "Nobody Better Steal My...Grape Butterfinger Salad!"

Pictured: 1/2 recipe with too much dressing

One of my painting friends served this salad at a get together.  Now, I'm diabetic and I thought I would pass.  But one after the other, my friends all tried it and were raving; so I tried a spoonful.  Oh my goodness - what an incredible flavor!  I've never tasted anything quite like this!  You must try this recipe.  Take it to a pot luck dinner and you will be the hit of the event!

The recipe calls for you to use 2 different colors of seedless grapes.  This is mostly because the dish is prettier if you do.  At my Publix store, red grapes were $1.79 a pound and green grapes were $4.99 a pound.  So I used all red grapes.  It really tastes the same anyway.  I think the dish would go farther if you halved the grapes; but that's a lot of work.

Internet versions of this recipe call for a lot more white and brown sugar; but my friend said she used a lot less than the recipe called for and believe me, it was delicious just as it was!  I used Splenda and Brown Sugar Splenda.  Of course, there is no diet-conscious substitution for the Butterfingers!

2 cups red seedless grapes
2 cups green seedlessgrapes
4 oz of fat free cream cheese, softened to room temperature
1/2 C fat free sour cream
2 tbsp. of sugar
2 tbsp. brown sugar

1/2 tsp. vanilla extract
2 crushed up butterfinger candy bars on top.

Just mix together everything except the grapes and candy bar.  Fold in the grapes.  Put in a pretty bowl and top with the crushed up butterfingers.  The amount of butterfinger depends  on how deep/wide your bowl is.  If you have leftovers, I'll be very surprised!

1 comment:

  1. It sounds terrible, but if you say it is good, I will have to try it.

    About grapes - when you put them in a recipe, you really should cut them in half, as it releases the juice and adds a natural sweetness to the dressing.