This dip would be delicious served at breakfast on bagels or as an appetizer on bruschetta.

• 1/2 cup part-skim ricotta cheese
• 3 Tbs. plain yogurt
• 3 Tbs. raspberry or strawberry jelly
• 1/8 tsp. vanilla extract
• 1/4 cup Driscoll's raspberries, lightly crushed with a fork

Place all ingredients except raspberries into a food processor. Process well until very smooth. Add raspberries and just combine. Refrigerate until well chilled and thickened. Makes approximately 1 cup.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 31, fat 1.0g, 27% calories from fat, cholesterol 4mg, protein 1.4g, carbohydrates 4.4g, fiber 0.2g, sugar 4.3g, sodium 16mg, diet points 1.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.2, Fat: 0.1, Sugar: 0.2, Very lean meat protein: 0.0

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