• 1 Cup part-skim ricotta cheese
  • 3 Tablespoons plain yogurt
  • 3 Tablespoons raspberry jam
  • 1/4 Tsp. vanilla extract
  • 1/2 of a 6 ounce package (about 2/3 cup) Driscoll's Raspberries
  1. Blend ricotta, yogurt, jam and vanilla with a wire wisk until smooth. Stir in raspberries to blend, leaving some pieces of berries visible. Transfer to a covered container and refrigerate until well chilled.
  2. Use as a dip for sliced bananas, apples or peaches, or spread on bagels, bruschetta or whole grain muffins.
Lighten Up Tip
  1. Lighten up the recipe by using fat-free ricotta cheese.
Calories 39
Total Fat 1.39 g
Saturated Fat .84 g
Cholesterol 5.27 mg
Sodium 23 mg
Total Carbohydrates 4.5 g
Dietary Fiber .41 g
Protein 2.11 g