• 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. PLACE 1 cup ricotta cheese into a medium bowl.
  2. WHISK until smooth.
  3. ADD 3 tablespoons yogurt.
  4. ADD 3 tablespoons raspberry jam.
  5. ADD ¼ teaspoon vanilla extract.
  6. WHISK again to combine ingredients.
  7. ADD about 2/3 cup raspberries.
  8. STIR mixture gently.
  9. TRANSFER mixture to a covered container.
  10. REFRIGERATE mixture until well chilled.
  1. 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.
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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