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Raspberry Cheesecake Fruit Dip
- 1 package (8oz cream cheese, softened)
- 1 container (6oz raspberry yogurt)
- 2 teaspoons lemon juice
- 3/4 cup powdered sugar
- 1 tub (8oz Cool Whip topping, thawed)
- In a medium bowl, combine cream cheese, yogurt, lemon juice and sugar using a mixer.
- Fold in cool whip, refrigerate and serve with fresh fruit.
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