Bright Pink Fruit Dip

Bright Pink Fruit Dip
Adapted from the cookbook: Pretend Soup and Other Real Recipes by Mollie Katzen and Ann Henderson
For the dip:
1 10 oz package of sweetened raspberries, defrosted (or other fresh or frozen berries)
1/2 C. (4 oz) softened cream cheese
1 C. firm yogurt
2 tsp lemon juice
For dipping:
spears of honeydew or cantaloupe
spears or coins of fresh banana
apple or pear slices
1. Place the berries (including their liquid) and cream cheese in a blender or food processor. Puree/blend until completely mixed together. Transfer to a bowl.
2. Add yogurt and lemon juice. Whisk until it's blended together and all one color.
3. Pour dip into serving bowl(s). Arrange fruit on serving dish. Dip and enjoy!