Creamy Grape Breakfast Salad By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 19, 2021 Print Share Share Tweet Pin Email Start To Finish Time: 30 mins Servings: 6 Yield: 5 cups Jump to Nutrition Facts Ingredients 4 ounce reduced-fat cream cheese (Neufchâtel), softened 1 cup vanilla-flavor low-fat Greek yogurt ¼ cup honey 2 teaspoon finely shredded lemon peel ½ teaspoon vanilla 2 pound green and/or red seedless grapes, halved (about 5 cups) 1 recipe Candied Nuts or 1 cup purchased candied walnuts or toasted chopped walnuts 1 teaspoon fresh thyme leaves Honey (optional) Candied Nuts ¾ cup broken black walnuts or English walnuts ¼ cup sugar 1 tablespoon butter ¼ teaspoon vanilla Directions In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add yogurt, the 1/4 cup honey, the lemon peel, and vanilla. Beat on medium speed until light and smooth. Add grapes; toss to coat. To serve, sprinkle individual servings with Candied Nuts and fresh thyme leaves. If desired, drizzle with additional honey. Candied Nuts Line a baking sheet with foil. Butter the foil; set baking sheet aside. In a heavy medium skillet, combine broken black walnuts or English walnuts, sugar, butter, and vanilla. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not stir. Reduce heat to low. Continue cooking until sugar is golden brown, stirring occasionally. Remove skillet from heat. Pour nut mixture onto the prepared baking sheet. Cool completely. Break into small clusters. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 1 cup. Print Nutrition Facts (per serving) 371 Calories 16g Fat 53g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 371 % Daily Value * Total Fat 16g 21% Saturated Fat 5g 25% Cholesterol 19mg 6% Sodium 102mg 4% Total Carbohydrate 53g 19% Total Sugars 47g Protein 9g Vitamin C 6.2mg 31% Calcium 103mg 8% Iron 1.1mg 6% Potassium 393mg 8% Folate, total 20.5mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.