Fresh Raspberry Fruit Dip
Whipped this one up late at night when we had some fresh raspberries about to go bad. So into a blender they went, followed by some cream cheese…then it was only a matter of what to do with it? Too thick to drink…but lo and behold, it looked like a dip, tasted like a dip… so I dipped some cantaloupe in it and went to my room to show Rachel. All she said was, “Book it Dan-O!”
Recipe by: George Stella
- 8 ounces cream cheese
- 1 full pint fresh raspberries, (they usually come in ½ pint containers, you will need 2)
- 1 teaspoon fresh lime juice
- 1 teaspoon fresh lemon juice (may use all lemon juice if lime is not available)
- 2 tablespoons sugar substitute, (We use Splenda)
- 2 sprigs of fresh mint, optional for garnish
- Special Equipment: blender or food processor
- Keep a few raspberries aside and place all the remaining ingredients into the food processor or blender and pulse until somewhat smooth.
- Remove, pour in a glass bowl or cantaloupe half and top with the few whole raspberries and sprigs of fresh mint for garnish. Serve as a dip right away or store in a non-reactive covered container and keep refrigerated for up to 3 days.
Kids love to dip and they love good food too! Just cut up some cantaloupe and honeydew chunks, place them on skewers with whole strawberries and let the dipping commence! (Stick the fruit filled skewers right into the side of a cantaloupe half filled with the dip for a fun presentation!) Lighten up this cheese spread by choosing low fat cream cheese or Neuftachel cheese in place of regular. If the berries are good and sweet, the sugar substitute may be reduced or left out entirely with sweetness coming naturally from the berries and cream cheese.
Calories: 60 Fat: 5 Net Carbs: 1 Fiber: 1 Protein: 1