6 oz. fat-free cream cheese, softened
1/2 tsp. ginger
1 c. raspberries, crushed
1 tbsp. brown sugar
1 tbsp. red wine vinegar

In a small bowl, combine cream cheese, brown sugar, ginger and vinegar; blend until smooth. Stir in raspberries; refrigerate. Serve as a dip or dressing for fresh fruit.

Makes 1 1/4 cups.