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Raspberry Cheesecake Yogurt Dip

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Serves: 1
  • 8 Ounces reduced-fat cream cheese, softened
  • 1 Cup fat-free Greek plain yogurt
  • 1/4 Cup packed dark brown sugar
  • 1/2 Tsp. pure vanilla extract
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • Additional Driscoll's Raspberries, graham crackers, or animal crackers for serving
  • In a small bowl, mash 6 ounces (1 and 1/4 cup) of Driscoll's raspberries with a fork. Place a fine mesh strainer over a blender and push the mashed raspberries through the strainer using a spoon. The seeds should stay in the strainer and the mashed raspberries should be in the blender.
  • To the blender, add cream cheese, yogurt, brown sugar and vanilla. Blend briefly until smooth and combined. Transfer to a bowl and fold in the remaining whole Driscoll's raspberries (6 ounces or 1 and 1/4 cups). Store covered in the fridge or serve immediately with raspberries, graham crackers or animal crackers for serving.
  • Notes
    For a smoother texture, mash whole berries slightly with a fork before adding to the dip.
  • To see more raspberry dessert recipes, click here!
Calories 113.22
Total Fat 4.56 g
Saturated Fat 2.59 g
Cholesterol 15.31 mg
Sodium 144.24 mg
Total Carbohydrates 13.59 g
Dietary Fiber 2.25 g
Protein 5.14 g

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