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.
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| Recipes |
1 |
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| 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.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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