Ingredients:

-8 ounces cream cheese, at room temperature
-1 full pint fresh raspberries
-1 teaspoon fresh lime juice
-1 teaspoon fresh lemon juice
-2 tablespoons sugar
-2 sprigs fresh mint, optional, for garnish

1. Keep a few raspberries aside and place all the remaining ingredients, except the mint, into the food processor or blender and pulse until somewhat smooth
2. Remove, pour in a glass bowl and top with the reserved whole raspberries
3. Serve as a dip right away or store in a covered nonreactive container and keep refrigerated for up to 3 days

*Use it with strawberries, cantaloupe and honeydew chunks