Dukkah-Dipped Grapes

1 1/2-2 pounds grapes, destemmed and rinsedSpread1 1/2 cups reduced-fat cream cheese 1/2 cup mascarpone cheese 1/2 cup heavy creamSalt to taste.Dukkah6 tablespoons whole blanched almonds6 tablespoons hazelnuts (filberts) 1/4 cup (scant) coriander seeds2 tablespoons cumin seeds3 tablespoons sesame seedsFor the cream cheese spread: In a large bowl, combine cheeses; add only enough heavy cream until you have a smooth, spread-able consistency. Salt to taste.For the dukkah: In a 300-degree oven, roast the almonds and hazelnuts for 25 minutes. Let cool. Roast the coriander and cumin for 10 minutes and the sesame seeds for 3 minutes. Let cool.Grind seeds coarsely. Grind nuts coarsely. Add spices to nuts.To serve: Place the spread, the dukkah and grapes in separate bowls. Smear a grape with some of the cream cheese mixture on one end and then dip in the dukkah. Guests can assemble each dukkah-dipped grape themselves or you can prepare them ahead of time and serve on a platter. Serves 20.Nutrition values per serving: 170 calories, 13 g fat (6 g saturated), 11 g carbohydrates, 1 g fiber, 4 g protein, 30 mg cholesterol, 65 mg sodium.Adapted from the California Table Grape Commission