Raspberry Mint Marshmallow Creme Dip
4 oz cream cheese (from 8-oz package), softened
1 cup marshmallow creme
1 container (6 oz) 99% Fat Free lemon yogurt
½ cup fresh raspberries
2 teaspoons chopped fresh mint leaves
15 fresh strawberries, stems removed, cut lengthwise in half
3 kiwifruit, each cut into 10 wedges
30 pieces (2-inch) fresh pineapple
In medium bowl, beat cream cheese, marshmallow creme, yogurt and raspberries with electric mixer on high speed until smooth. Stir in mint. Cover; refrigerate at least 2 hours but no longer than 12 hours.
Serve dip with strawberries, kiwifruit and pineapple.