Recipe - Red White And Blueberry Parfaits

2 cup Lowfat cottage cheese (2%)
Three fourths teaspoon Mace (can SUB w/ nutmeg;
cinnamon or allspice)
1 tablespoon Granulated sugar
1 One half tablespoon Powdered sugar; DIVIDED
One half cup Light sour cream (lowered
fat)
2 cup Fresh blueberries
1 cup Fresh raspberries

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 One half 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; One half Fat; One half Fruit.

*Recipe was contributed by Marilyn Helton, Editor of The Cinnamon Hearts
Newsletter

EATL Digest 5 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.