Update my dinner status, I'm making this tonight.
Servings: 12 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt into a medium bowl, using a rubber spatula. 2. Add cream cheese to yogurt. Beat at medium speed of an electric mixer until smooth. Stir in marmalade and poppy seeds. Cover and chill at least 25 minutes. 3. Stir before serving. Garnish with orange curls, if desired. Serve with assorted fresh fruit. Store remaining dip, tightly covered, in the refrigerator up to 5 days. Per Tablespoon: Calories 36; 25%cff, Carbohydrate 6.1g; Protein 1.0g; Fat 1.0g; Fiber 0g; Cholesterol 3mg; Sodium 36mg; Calcium 29mg. Exchange Free. Estimated by SOURCE: The Jenny Craig Cookbook: Cutting Through the Fat (1995) Oxmoor ISBN: 0-8487-1496-2 Recipe by: Jenny Craig Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 14, 1998, converted by MM_Buster v2.0l.
