| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 2 | c | Lowfat cottage cheese (2%) |
| 3/4 | ts | Mace (can SUB w/ nutmeg; cinnamon or allspice) |
| 1 | tb | Granulated sugar |
| 1 1/2 | tb | Powdered sugar; DIVIDED |
| 1/2 | c | Light sour cream (lowered fat) |
| 2 | c | Fresh blueberries |
| 1 | c | Fresh raspberries |
INSTRUCTIONS
From: Kirk Capece <capco@MAGNUM.WPE.COM> Date: Sat, 6 Jul 1996 00:20:50 +0600 Combine cottage cheese, mace, GRANULATED sugar and sour cream in electric blender. Blend until smooth and refrigerate. Gently toss blueberries with 1 Tbsp of the POWDERED sugar. Refrigerate in a small bowl. Gently toss raspberries with remaining 1/2 Tbsp POWDERED sugar in another small bowl; refrigerate. At serving time, place a scoop of cottage cheese mixture in bottom of each of 8 parfait glasses; add a generous layer of blueberries; then another scoop of cheese mixture. Top each glass with raspberries. NUTRITIONAL INFORMATION Per Parfait Serving: 113 Cal; 3g Fat; 13 g Carbohydrate; 9 g Protein; 10 mg Cholesterol; 238 mg Sodium; 7g Sugar Exchanges: 1 Meat/Protein; 1/2 Fat; 1/2 Fruit. *Recipe was contributed by Marilyn Helton, Editor of The Cinnamon Hearts Newsletter EAT-L Digest 5 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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