| 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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