Stuffed Grapes With Lemon Cream

1. 1

   In a mixing bowl, beat the cream cheese, sugar, lemon peel and lemon juice until smooth.

2. 2

   Cover and refrigerate 1 to 2 hours. With a sharp knife, cut an X through the top of each grape, being careful not to cut all the way through the bottom. Spread sections apart slightly. Spoon filling into a pastry bag fitted with a 1/2-inch star tip.

3. 3

   Pipe the filling into each grape. Grapes may be prepared and refrigerated up to 4 hours before serving.

4. 4

   Yields approximately 3 1/2 dozen grapes.

No nutritional information available.

No additional tips available.