- 3 ounces crumbled blue cheese
- 1/3 cup heavy cream
- 2 tablespoons lowfat (1%) milk
- 2 cups walnut halves
- 1 pound seedless grapes, rinsed (about 60 grapes)
Place walnuts in a food processor. Pulse several times until they resemble bread crumbs, taking care not to overchop. Return walnut crumbs to the bowl. Wipe out the food processor and add cheese, cream and milk. Process until smooth and scrape into another medium bowl.
Cover a large rimmed baking sheet with parchment paper. Pierce each grape with a toothpick. One at a time, dip a grape into the blue cheese mixture and then into the walnut crumbs. Use your hand to cover grape evenly with walnut crumbs. Arrange grape on the prepared baking sheet. Repeat with remaining grapes and refrigerate until ready to serve.
Note: Mix any leftover blue cheese mixture with the remaining walnut crumbs, thin it with a bit of milk for a salad dressing or a dip for crudités or chips.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.