INGREDIENTS

INSTRUCTIONS

SERVINGS LACTO  This traditional English dessert dates back to the 16th
century and  showcases the incomparable flavor of blackberries.
Sweetened whipped  cream was the standard component, but this version
offers another  alternative--an amazing faux creme fraiche made with
cottage cheese  that's the brainchild of pastry expert and cookbook
author Maida  Heatter.  Cream: In food processor, combine all
ingredients. Process, stopping  to scrape down sides of bowl as
necessary, until cheese is thick and  creamy, about 1 to 2 minutes.
Transfer to bowl, cover and refrigerate  until completely chilled.
Select 6 perfect berries and reserve for garnish. Place remaining
berries in medium saucepan with water. Cover and bring to boil over
medium heat, stirring so berries don't stick to bottom and burn.
Uncover berries and stir. Cook over medium heat until berries have
released their juices and fruit is softened, about 10 minutes. Remove
from heat.  Transfer berries to food processor and process until
smooth. Strain  berries through a sieve set over a medium bowl. Using
wooden spoon or  spatula, press puree through sieve; discard seeds. Add
sugar, cover  and refrigerate overnight or up to 1 day.  To serve, in
tall goblet or parfait glass, layer 2 tablespoons  blackberry puree
alternately with 1/4 cup cream, starting with puree  and ending with
cream. Garnish with one perfect blackberry and a  sprig of fresh mint.
Let each person stir to taste as they eat.  PER SERVING: 147 CAL.; 3G
PROT.; 1G TOTAL FAT (0 SAT. FAT); 34G  CARB.; 2MG CHOL.; 77MG SOD.; 5G
FIBER.  Converted by MC_Buster.  By Kathleen <schuller@ix.netcom.com>
on Feb 27, 1999.  Recipe by: Vegetarian Times, July 1998, page 61
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 5
Total Fat: <1g
Cholesterol: <1mg
Sodium: 77.9mg
Potassium: 149.5mg
Carbohydrates: 36.2g
Fiber: 4.7g
Sugar: 31.5g
Protein: 3.5g