INGREDIENTS

INSTRUCTIONS

MAIDA'S CREAM
SAUCE
6 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.

A Message from our Provider:

“God cares”