Red, White and Blueberry Parfaits -

Printer Friendly

RSS Feed

Bookmark

Home

Red, White and Blueberry Parfaits

Rate it!
Votes (1) | Comments (0)

By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	8
Author Notes:	This diabetic friendly, healthy low fat recipe is from diabetic cooking guru Marilyn Helton. Luckily, with Marilyn, healthy still means tasty, once again proving her motto "A diagnoses of diabetes does not have to mean a culinary death sentence!" Click here to visit Marilyn's website, Cinnamon Hearts for lots more diabetic friendly recipes and diabetic cooking tips..
Ingredients:	2 cups low fat cottage cheese 3/4 teaspoon mace (may substitute nutmeg, cinnamon or allspice) 1 tablespoon granulated sugar 1 1/2 tablespoons confectioner's sugar, divided 1/2 cup reduced fat sour cream 2 cups fresh blueberries 1 cup fresh raspberries
Instructions:	Combine cottage cheese, mace, granulated sugar and sour cream in electric blender. Blend until smooth and chill. Gently toss blueberries with 1 tablespoon of the confectioner's sugar. Refrigerate in a small bowl. Gently toss raspberries with remaining 1/2 tablespoon confectioner's sugar in another small bowl & refrigerate. At serving time, place a scoop of cottage cheese mixture in bottom of each parfait glass; add a generous layer of blueberries; then another scoop of cheese mixture. Top each glass with raspberries. Diabetic Exchanges: 1 Protein 1/2 Fruit 1/2 Fat