Blueberry Cheesecake Dip

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6 oz silken tofu

4 oz Neufchatel cheese (or cream cheese)

4 tablespoons powdered sugar

1/2 teaspoon pure almond extract (or pure vanilla extract)

1/2 teaspoon fresh lemon juice

Pinch salt

6 oz (about 1 1/2 cups) fresh or frozen blueberries

2 tablespoons water

1-2 tablespoons white sugar (depending on how sweet your berries are; if you’re using frozen, use 2 tablespoons)

1/2 tablespoon cornstarch mixed with 1 tablespoon cold water

2 strawberries, chopped

Fresh mint

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