Stuffed Grapes With Lemon Cream - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese, softened
1/3 c. confectioners sugar
1 tsp. grated lemon peel
1 Tbsp. freshly squeezed lemon juice
1 lb. large red or green seedless grapes

Preparation

In a mixing bowl, beat the cream cheese, sugar, lemon peel and lemon juice until smooth.
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.
Pipe the filling into each grape. Grapes may be prepared and refrigerated up to 4 hours before serving.
Yields approximately 3 1/2 dozen grapes.