Spring Fruit Parfaits
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Adapted from Healthy Cooking Recipes by John Philliip
Carroll.
Ingredients:
- 1 1/2 tsp unflavored gelatin
- 1/4 cup nonfat milk
- 1 cup low-fat cottage cheese
- 1/3 cup low-fat plain yogurt
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 8 Tbsp sugar
- 2 cups sliced strawberries
- 1 cup blueberries
- 2 Tbsp orange liqueur
- Gingersnaps, optional
Directions:
In a small saucepan, sprinkle the gelatin over the milk, stir and let stand
for several minutes to soften. In a food processor fitted with the metal blade
or in a blender, combine the cottage cheese, yogurt, vanilla, salt, and 6
tablespoons of the sugar. Process until smooth. Scrape the mixture into a
bowl.
Place the saucepan with the softened gelatin over low heat, and stir until
the gelatin granules have dissolved, about 2 minutes. Watch carefully, and
do not allow to boil. Add the gelatin to the cheese mixture, and whisk to
mix thoroughly. Cover and refrigerate, stirring occasionally, until chilled,
1 to 2 hours; the mixture should remain quite soft.
In a bowl, combine the berries, orange liqueur, and remaining 2 tablespoons
sugar. Toss to mix. To assemble the parfaits, in 4 glass dishes alternate
layers of the cheese and fruit mixtures, beginning with the cheese and ending
with the fruit. Or, layer the cheese and fruit mixtures in a glass bowl. Refrigerate
for up to 6 hours before serving. Serve with gingersnaps, if desired.
Makes 4 servings
Per serving: 219 calories (5% calories from fat); 1g total fat; .7g saturated
fat; 7mg cholesterol; 213mg sodium; 44g total carbohydrates; 9g protein
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