Raspberry Cream
"from New York Times' "Recipes for Health" - http://www.nytimes.com/2010/08/18/health/nutrition/18recipehealth.html?_r=2&src=twt&twt=nytimeshealth"
- Ready In:
- 2hrs 20mins
- Ingredients:
- 6
- Yields:
-
3 cups
- Serves:
- 8
ingredients
- 12 ounces frozen raspberries
- 1 -2 tablespoon sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, finely chopped
- 1 1⁄2 cups fat-free cottage cheese
- 1⁄3 cup plain nonfat yogurt
directions
- Empty the frozen berries into a bowl. Toss with the sugar and place in the refrigerator for several hours to thaw. Add the lemon juice and lemon zest, and stir together.
- In a food processor, blend the cottage cheese until smooth. Add the yogurt and blend until there is no graininess.
- Stir in the berries and either serve at once or chill in a covered bowl in the refrigerator.
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