Fluffy Fruit Dip with Almond Chips

I couldn't find brickle so I mixed toffee bits and chopped almonds instead.

1/4 cup low-fat sour cream
1/4 cup peach preserves
1 (7-ounce) jar marshmallow creme
1/4 cup almond brickle chips (such as Bits 'O Brickle)
4 dozen whole strawberries with green caps

Combine sour cream, preserves, and marshmallow creme in a bowl, stirring with a wire whisk until blended. Cover and chill for at least 2 hours or up to 2 days. Stir in brickle chips just before serving. Serve with strawberries.
Yield: 1 1/2 cups (serving size: 1 tablespoon dip and 2 strawberries)

NUTRITION PER SERVING
CALORIES 60(19% from fat); FAT 1.3g (sat 0.3g,mono 0.6g,poly 0.3g); PROTEIN 0.4g; CHOLESTEROL 2mg; CALCIUM 8mg; SODIUM 21mg; FIBER 0.8g; IRON 0.1mg; CARBOHYDRATE 12.6g

Cooking Light, APRIL 1995