| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
California |
Desserts, Fruits |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Gelatin powder, unsweetened |
| 1/2 |
c |
Water |
| 1 |
c |
Cottage cheese |
| 1 |
c |
Yogurt |
| 3 |
tb |
Honey |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Lemon rind — grated |
| 1 |
tb |
Lemon juice |
| 1 1/2 |
c |
Boysenberries |
|
|
Leaf lettuce |
INSTRUCTIONS
1. Sprinkle gelatin over cold water in a small saucepan. Let stand 5
minutes. Place over low heat; stir until gelatin dissolves. Remove from
heat and cool slightly.
2. In blender or food processor, whirl or process cottage cheese with
yogurt and honey until smooth and creamy.
3. In mixing bowl blend cottage cheese mixture, dissolved gelatin, vanilla,
lemon rind, and lemon juice. Refrigerate, stirring occasionally, until
mixture begins to thicken and becomes syrupy. Fold in berries.
4. Pour into a 4-cup mold. Refrigerate until firm (3 to 4 hours).
5. Unmold onto a serving plate; garnish with lettuce or watercress.
Recipe By : the California Culinary Academy
From: Big Flavors Of The Hot Sun By Chr
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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