SUBMITTED by Debra Rohrer, LDN Food Editor
“This is a variation of my recipe last week for Grape Salad.
Make it as a side dish or even something tasty for breakfast.”
3-4 cups red apple chunks (about 3 apples)
1cup green seedless grapes
½ cup chopped celery
1-2 tablespoons lemon juice
4 oz. low fat cream cheese, softened
1/2 cup low fat vanilla yogurt or sour cream
1 tablespoon sugar
1 teaspoon vanilla
1/2 cup brown sugar
1/3 cup flour
1/2 cup old-fashioned oats
2 tablespoons margarine, melted
Core apples (leaving peelings on) then cut into bite size
chunks. Add grapes and celery to apples; let this sit in cold
water with lemon juice while preparing dressing and topping. Mix
together cream cheese, sour cream, sugar and vanilla. Drain
fruit: combine fruit and dressing and pour into serving bowl.
Topping: Mix together brown sugar, flour, oatmeal and margarine
to make crumbs. Place on greased baking sheet. Bake in 350
degree oven until mixture starts to brown about 8-10 minutes
(watch so not to burn) Note: this mixture might make like a
flatten cookie so you need to remove from oven at that point and
use spatula to stir mixture to make crumbs. Cool.
Sprinkle cooled topping on apple salad. Chill.
This is a variation to my Grape Salad, directions are slightly