Monday, December 24, 2007

Raspberry Lemon Fruit Dip

1/2 cup raspberry reduced fat cream cheese spread (from 8 oz. container), softened
1/2 cup marshmallow creme
1 container (6 oz.) Yoplait original lemon burst yogurt (or 3 oz. lemon and 3 oz. raspberry)
Assorted fresh fruit

1. Mix cream cheese and marshmallow cream in medium bowl with wire whisk until smooth. Stir in yogurt.

2. Serve dip with fruit.

*This fruit dip was served at our friend's Josh & Lindsay Lillie's wedding*

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