LEMON-RASPBERRY FRUIT NACHOS

Syrup:
2 c. fresh raspberries
½ c. granulated sugar
¼ c. water
1 T. lemon juice
¼ t. salt
Topping:
¼ c. lemon curd (such as dickens)
3 T. water
1 (8 oz.) block of fat-free cream cheese, softened
2 (6 oz.) bags cinnamon sugar pita chips (stacy’s brand)
2 c. fresh raspberries
2 c. sliced fresh strawberries
2 c. fresh blueberries
1 t. powdered sugar
To prepare syrup combine 2 c. raspberries, sugar and ¼ c. warer in a small saucepan. Bring to boil; cook 5 minutes or until slightly thick. Strain broth through a colander into a bowl; discard solids. Add lemon juice and salt to a bowl; cover and chill.
To prepare topping, combine curd, 3 T. water, and cream cheese in a bowl;stirl until smooth. Arrange pita chips in a single layer on a serving platter; drizzle cream cheese mixture evenly over chips. Top with 2 c. fresh raspberries, strawberries, and blueberries; drizzle with syrup. Sift powdered sugar over top. Serve immediately.
Makes 9 servings at 2/3 cup each. 7 pts per serving.