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1 cup fresh organic raspberries
4 oz. whipped low-fat cream cheese (organic is best), softened
8 oz. organic plain nonfat Greek yogurt
1 tsp. finely grated peeled fresh ginger (use a microplane)
1/4 tsp. ground ginger
1/8 tsp. vanilla extract
With electric mixer, beat together cream cheese, yogurt, both gingers, and vanilla until smooth. Gently fold in raspberries. Divide among four small dishes (cut crystal goblets make a stunning presentation), and refrigerate until ready to serve.
per serving: 140 cal; 7g pro; 7g total fat (5g sat fat); 9g carb; 20mg chol; 170mg sod; 2g fiber; 5g sugars
From Article: Composting: Get Back to Basics