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Add a photoServings: 4
Ingredients
- 32 ounce apricot halves in light syrup undrained 2, 16 oz cans
- 1 c. 1% low-fat cottage cheese
- 2 Tbsp. sugar
- 1 c. skim lowfat milk
- 2 Tbsp. red pepper jelly
Directions
- 1. Drain apricots, reserving 1/3 c. syrup. Place reserved syrup, cottage cheese, and sugar in a blender or possibly food processor; process till smooth.
- Spoon 1/4 c. cheese mix into a small bowl; cover and chill.
- 2. Add in liquid removed apricots, lowfat milk, and jelly to remaining cottage cheese mix in blender or possibly processor; process till smooth. Cover and chill.
- 3. Ladle soup into bowls. Divide 1/4 c. cheese mix proportionately among servings, placing 1/2 tsp. dollops in a circle on top of soup. Pull a wooden pick or possibly knife tip continuously through dollops to make heart patterns. Serve immediately.
- Yield:4 servings (serving size: 1 1/4 c.).
- Selections:1 P/M, 1 FR/V, 80 C. Points: 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 4 servings | |
| Calories 223 | |
| Calories from Fat 20 | 9% |
| Total Fat 2.26g | 3% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 217mg | 9% |
| Potassium 695mg | 20% |
| Total Carbs 42.2g | 11% |
| Dietary Fiber 4.3g | 14% |
| Sugars 36.35g | 24% |
| Protein 11.72g | 19% |
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