Grape Salad is popular around here, and is easy.
3 to 3 1/2 lbs seedless grapes (any color, or a mix of colors), rinsed, stemmed, and patted dry
8-oz cream cheese (I use the lite)
6 to 8 oz vanilla yogurt
brown sugar
chopped pecans
Place the prepared grapes in a large bowl. In another bowl, blend the cream cheese and yogurt together with an electric mixer. Add to grapes and stir until all are coated. Spread in a 9 x 13 . Sprinkle brown sugar over the entire top, until pretty well covered. Sprinkle with pecans. Refigerate. Enjoy. (I never have measured the brown sugar).
There are variations of this--know some people who use sour cream instead of yogurt. I have not tried this with the fat free cream cheese. If someone does, post how it turns out.