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, .

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