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I first tasted this delicious fruit dip at a women’s retreat,
and came home to see if it could be modified (did you know there was such a thing as
ricemellow creme, a healthy substitute for marshmallow creme?!). 1. Rinse and halve:
2. In a medium bowl, let soften: 3. Using an electric hand-held mixer, blend into the softened cream cheese: 8 oz Suzanne's Ricemellow Crème 4. Refrigerate fruit dip. When ready to serve, set out and let soften at room temperature for 15 minutes. Makes enough for 6-8 people. NOTE: I tried this recipe with low-fat cream cheese but it didn't blend well; the texture was lumpy with little curds.
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