Rev Up Raspberry Dip
Yields 1 Cup
Serving Size 1/4 Cup
Raspberry Base:  
1 3/4 C Frozen raspberries in light syrup
1 Tbs. Cornstarch
3/4 C Lite (5% fat) sour cream
2 Tbs. Ground flaxseed
1/4 C Raspberry base
1/2 tsp. Lemon juice
3 drops Hot sauce
Raspberry Base:
• Thaw frozen berries.

• Pour into fine mesh strainer and force through using a spoon. Discard seeds.

• Place raspberry base in saucepan and whisk in cornstarch.

• Bring to a boil. Reduce heat and cook 2 minutes. Cool

• Store in refrigerator or freeze.

• Combine sour cream, raspberry base, lemon juice and hot sauce in a bowl.

• Whisk together until well blended.

• Stir in flax.

• Cover and chill ½ to 1 hour.