Sunday, July 20, 2008

Raspberry-Lemon Fruit Dip

Raspberry-Lemon Fruit Dip
by: Betty Crocker
One great taste with only three ingredients can lighten up offerings for either an appetizer or dessert buffet.

Prep Time:10 min
Start to Finish:10 min
Makes:20 servings (1 tablespoon dip and 3 fruit pieces each)

1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait® Original lemon burst yogurt
Assorted fresh fruit pieces or Berries

1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.

High Altitude (3500-6500 ft) No changes.

Nutrition Information

1 Serving: Calories 60 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 30 mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 20 %; Calcium 2 %; Iron 0% Exchanges: 1/2 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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