The July/August 2002 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

July/August 2002

Raspberry Fruit Dip

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Serves:	6	12	18	24	30	36
Quantity:	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. + 2T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
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

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30 Day Gourmet

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