Red, white, and blueberry parfaits
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Lowfat cottage cheese (2%) |
| ¾ | teaspoon | Mace (can SUB w/ nutmeg; cinnamon or allspice) |
| 1 | tablespoon | Granulated sugar |
| 1½ | tablespoon | Powdered sugar; DIVIDED |
| ½ | cup | Light sour cream (lowered fat) |
| 2 | cups | Fresh blueberries |
| 1 | cup | Fresh raspberries |
Directions
From: Kirk Capece <capco@...> 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 ½ 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; ½ Fat; ½ 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, .