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Raspberry Fruit Dip

This recipe is from the Holiday Freezer Cooking ebook and is a great dip for fresh fruit. This also makes a great fruit salad dressing.


Recipes

1

2

3

4

5

6

Servings

6

12

18

24

30

36

Makes

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Ingredients
Fresh or frozen raspberries

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Sugar

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.

Ricotta cheese

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Cream cheese

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Lemon juice

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Vanilla

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Assembly and Freezing Directions:
Combine all the ingredients in a food processor or blender and puree until smooth. Pour mixture into a labeled freezer bag or container. Remove excess air, seal and freeze.

To Serve:
Thaw mixture and stir well. Serve with seasonally available fresh fruit.

Lower Fat Options:
Use reduced fat ricotta cheese and lower or fat free cream cheese or Neufchatel.

Storage Time:
Refrigerator (40°): 3-4 days, Freezer: 3 months

Nutritional Info:
Per Serving: 265 Calories; 19g Fat (62.3% calories from fat); 8g Protein; 18g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 146mg Sodium.
Exchanges: 1 Lean Meat; 3 Fat; 1/2 Other Carbohydrates.