1 8 ounce of regular cream cheese (room temperature)
1 cup of vanilla low fat yogurt
1/4 cup of granulated sugar
1 teaspoon essence
2 tablespoon of chopped pecans
1 pound of black seedless grapes
1 pound of green seedless grapes
1 cup of blueberries
Whip together the cream cheese, yogurt, sugar and essence until there are no chances of cream cheese.
remove the stems from the grapes and pull them apart. Add the grapes and blueberries to a large bowl. Pour the cream cheese mix over it and mix well to combine.
Refrigerate for a few hours. This is best served chilled. Sprinkle the chopped pecans over it just before serving.
Serve over a slice of pound cake!