- 8 oz whipped low-fat cream cheese
- 1/2 cup low-sugar red raspberry preserves
- 3 cups Reddi-Wip® dairy whipped topping
- 1 prepared graham cracker crust, 9" size
- 1 cup fresh blueberries
- 1 1/2 cups fresh raspberries
To make filling, beat whipped cream cheese and preserves until smooth with an electric mixer on medium speed.
Fold whipped topping into cream cheese mixture.
Spread filling evenly over the bottom of the graham cracker crust.
Chill at least 30 minutes in the refrigerator or freezer.
Before serving arrange blueberries around outer ring of pie. Layer raspberries around inner ring of pie.
Finish decorating with a dollop of whipped topping in the center and a raspberry or strawberry on top.
Calories: 237kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Cholesterol: 19mg | Sodium: 220mg | Potassium: 162mg | Fiber: 3g | Calcium: 75mg | Phosphorus: 91mg
Cream Cheese Dip with Buffalo Chicken
- 4 oz cream cheese
- 1/2 cup bottled roasted red peppers
- 1 cup reduced-fat sour cream
- 4 tsp Tabasco® hot pepper sauce
- 2 cups cooked, shredded chicken
Set the cream cheese out to soften.
Drain the red peppers and measure 1/2 cup. Puree in a blender or food processor to make red pepper sauce.
In a medium bowl mix cream cheese and sour cream together until smooth. Add pureed peppers and 2 teaspoons of Tabasco sauce. Stir until combined.
Add the chicken and gently mix. Add additional hot sauce 1/2 teaspoon at a time; taste and continue to add hot sauce to the heat level you desire.
Place mixture in a slow cooker for 2 to 3 hours on low heat, or bake in the oven at 350° F for 30 minutes.
Serve warm dip with carrots, celery, cucumber, cauliflower for dipping, or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.
Calories: 73kcal | Carbohydrates: 2g | Protein: 5g | Fat: 5g | Cholesterol: 25mg | Sodium: 66mg | Potassium: 81mg | Fiber: 0g | Calcium: 31mg | Phosphorus: 47mg