Use as a spread on bagels, bruschetta or muffins, or as a dip for sliced apples, peaches, bananas.
- 1 cup ricotta cheese
- 3 tblsp greek yogurt
- 3 tblspn raspberry jam
- ½ teaspoons vanilla extract
- ⅔ cup fresh raspberries
1. Blend ricotta, yogurt, jam and vanilla with a wire wisk until smooth.
2. Stir in raspberries leaving the berries a bit chunky.
3. Cover, refrigerate and serve well chilled.