|Serving Size: 1.5 tablespoons||Servings Per Recipe: 6|
|Amount Per Serving|
|Calories||90||Calories from fat||-|
|Total Fat||3g||Saturated Fat||2g|
|Total Carbs||13g||Dietary Fiber||1g|
In a food processor combine cream cheese, yogurt, Sweet’N Low®, and vanilla and process until smooth. Transfer to a bowl, cover, and chill.
Thread blueberries onto 8” skewers, leaving 1” of bare skewer at the pointed end. Use a small star-shaped cookie cutter to cut out watermelon. Place 1 watermelon star at the end of each skewer.
Take cheesecake dip out of refrigerator 30 minutes before serving.