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| 2 Tasse | Lowfat cottage cheese (2%) |
| 3/4 Teelöffel | Mace (can Sub w/ nutmeg; cinnamon or allspice) |
| 1 Esslöffel | sugar granulated |
| 1 1/2 Esslöffel | Powdered sugar; Divided |
| 1/2 Tasse | Light sour cream (lowered fat) |
| 2 Tasse | Fresh blueberries blueberries |
| 1 Tasse | raspberries fresh |
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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.
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,
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