Appetizers
Raspberry Fruit Dip
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Serves: |
6 |
12 |
18 |
24 |
30 |
36 |
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Quantity: |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
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Ingredients: |
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Fresh or frozen raspberries |
1 1/2 C. |
3 C. |
4 1/2 C. |
6 C. |
7 1/2 C. |
9 C. |
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Sugar |
1/3 C. |
2/3 C. |
1 C. |
1 1/3 C. |
1 2/3 C. |
2 C. |
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Ricotta cheese |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Cream cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Lemon juice |
2 T. |
1/4 C. |
1/4 C. + 2T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
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Vanilla extract |
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.
Comments:
This also makes a great fruit salad dressing.
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
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.