Lightly sweet and tangy, lemon flavored cream cheese stuffed grapes are a welcome refreshment amongst the dips, cheese, meats and breads served at many holiday parties.

8 ounces cream cheese, softened
1/3 cup confectioners’ sugar
1 lemon
1 pound large red or green seedless grapes

Rinse and dry the lemon. Rinse the grapes.

Place the cream cheese in a medium-sized bowl. Sift the confectioners’ sugar into the cream cheese. Zest 1 teaspoon of the lemon peel into the bowl. Juice the lemon for 1 tablespoon of juice and add to the bowl. Beat the cream cheese until smooth and all ingredients are well blended.

Fit a pastry bag with a star tip and transfer the cream cheese mixture from the bowl to the bag.

With a sharp knife cut an “X” into each grape about 2/3 of the way toward the bottom, taking care not to cut completely through the bottom.

Gently push the tip of the pastry bag pipe into each grape and push a bit of the cream cheese mixture into the gap, pulling back slightly as you push. Put a tiny dab of the cream cheese mixture on your serving tray and perch the stuffed grape on the dab. Continue until all grapes are filled.

The stuffed grapes can be refrigerated for up to 4 hours before serving. If you plan to hold the grapes in the refrigerator, decide how you will cover them. I’ve placed them on small plates and placed the plates in baking pans, which are easy to cover. Alternately, I’ve carefully inverted a bowl over a single large platter.

Yield: 40 – 50 grapes

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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