#3157 - Raspberry Dip

(by Shirley McNevich)

1 - 8oz. Philadelpha cream cheese (softened)
1 cup plain Greek yogurt
1/4 cup Domino's dark brown sugar (packed)
1 tsp. vanilla
12oz. fresh raspberries

In a bowl add half of the raspberries--mash them with a fork. In a mixer add cream cheese--beat. Add mashed raspberries--beat. Add yogurt, brown sugar and vanilla--beat until mixed and smooth. Remove bowl from mixer--add the remaining raspberries--stir until mixed. Transfer mixture to a serving bowl and refrigerate until cold. Use as a dip with crackers, graham crackers or sliced fruit.

#3139 - Tangy Yogurt Frosting

(by Shirley McNevich)

4 sticks softened butter
1 TBSP vanilla
1 3/4 cups Domino's powdered sugar
a pinch of salt (more if you wish)
1 cup plain Greek yogurt (the whole milk kind, NOT reduced fat)

Remove yogurt from refrigerator and allow it to heat to room temperature (don't skip this step or your frosting will be very lumpy). Open the yogurt and stir well. In a mixer add butter--beat. Add vanilla and salt--beat. Slowly add powdered sugar--beat until mixed, then beat for 3 minutes. Slowly add yogurt--beat until mixed, then beat for 3 minutes or until creamy and spreadable. Whether frosting is used for cakes or cupcakes, keep them refrigerated because of the yogurt.