It’s fresh fruit season. Try this for a picnic treat.
10 oz. package frozen raspberries or 1 cup fresh, gently washed
1-cup low-fat cottage cheese (small curd)
½ cup part-skim ricotta cheese
2 Tbsp. fat-free milk
1 tsp. almond extract
12 giant strawberries with stems (or 3 cups smaller strawberries, cut in halves)
Puree the raspberries in a blender. Pour the puree into a bowl. Blend in the remaining ingredients (except the strawberries) by hand and mix well. Place the dip in a pretty bowl, cover, and refrigerate for 2 hours. Serve the dip surrounded by the strawberries.
Yield: 6 servings
Serving Size: 2 strawberries and about 2 Tbsp. dip
Calories 87, Protein 9 g, Cholesterol 11 g, Fiber 2 g, Total Fat 1 g, Sodium 195 mg