- 1 cup fresh raspberries
- 1 cup low-fat cottage cheese
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons nonfat evaporated milk
- 2 teaspoons almond extract
- 12 fresh strawberries
- Puree the raspberries in the blender. Pour the puree in a bowl. Blend in cottage cheese, ricotta cheese, milk, and almond extract by hand and mix well. Place the dip in a pretty bowl and chill for 2 hours. Serve the dip surrounded by the strawberries.