Ingredients

• 1 pint Fresh Red Raspberries
• 1/4 cup water
• 1 tablespoon White Wine Vinegar
• 1 teaspoon Fresh Lemon Juice
• 2 tablespoons Splenda
• 1/3 cup Olive Oil
• 1/4 teaspoon salt
• 2 teaspoons poppy seeds
• 4 ounces No Fat Philadelphia Cream Cheese

Directions

1. In a small saucepan, add raspberries and water cooking until raspberries are soft
2. Pour the cooked raspberries through cheese cloth or a fine strainer to remove seeds
3. Pour raspberry juice into a food processor
4. Add vinegar, lemon juice, salt, and sweetener to juice, pulsing to mix
5. Add cream cheese and pulse until blended with the juice mixture
6. As the processor is running, drizzle the olive oil into the cream cheese/raspberry mixture until well emulsified.
7. Stir in the poppy seeds