Peanut Butter Fruit Dip
|Fat free ricotta cheese||4⁄5 Cup (12.8 tbs)|
|Natural peanut butter||1⁄2 Cup (8 tbs) (With Oil Drained Off)|
|Marshmallow creme ice cream topping||1⁄2 Cup (8 tbs)|
|Sliced carrots||1 Cup (16 tbs), cooked|
|Skim milk||1 Tablespoon|
In a medium bowl, use an electric mixer to blend together the ricotta cheese and peanut butter until well combined.
Mix in the marshmallow creme.
In a food processor or blender, puree the carrots with the milk.
Stir the carrot mixture into the peanut butter mixture.