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Ingredients
- 8 ounces cream cheese, at room temperature
- 1 pint fresh raspberries
- 1 teaspoon fresh lime juice
- 1 teaspoon fresh lemon juice
- 2 tablespoons Splenda
Preparation
Step 1
Keep a few raspberries aside and place all the remaining ingredients into a food processor and pulse until somewhat smooth.
Remove, pour into a glass bowl or cantaloupe half and top with reserved whole raspberries and garnish with mint if desired. Serve as a dip right away or store covered for up to 3 days.