Ingredients

1 pkg frozen raspberries in syrup
1 pkg (10.5 oz) silken tofu
1 tbs honey

Directions

Thaw the raspberries in the refrigerator or microwave and reserve both the berries and the syrup. (Rub raspberries through a strainer to remove seeds.) Whirl the strained raspberries and the syrup in the blender with the tofu and honey until smooth. Serve as a dip with fresh fruit.

Yield

2 cups (8 servings)

Nutrition Information (per serving)

56 Calories
1g Total Fat (0g Sat. Fat)
3g Protein
9g Carbohydrates
1.4g Fiber
0mg Cholesterol