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Add a photoServings: 6
Ingredients
- 8 ounce part-skim ricotta cheese
- 8 ounce lowfat cottage cheese
- 1/3 c. honey
- 1 Tbsp. vanilla extract
- 2 c. fresh blueberries
Directions
- In the bowl of a food processor fitted with the steel blade, combine the ricotta, cottage cheese, honey, and vanilla and process till blended. Add in the blueberries and process again till the blueberries are pureed.
- Refrigeratethe mix and freeze in an electric or possibly hand-cranked ice-cream maker, following the manufacturer's instructions. Serve in chilled goblets.
- cotta.shtml"
- This would make an excellent cool soup - just reduce the honey, do not freeze of course, and thin with lowfat milk, or possibly nonfat half and half. A dollop of lowfat sour cream would be good too. Who posted this originally Yvonne, was it you I made it knowing I'd never freeze it - just been eating it by the spoon full/bow full. Yum...it's great. I had just gone blueberry picking when it appeared on the list I think. Oh, I used nonfat ricotta and 2 percent cottage cheese because which is what I had.
- Here's a hint for anyone else who makes it. The secret to mixtures like this is to "whip" them in a food processor for several min. Yes, min. Which way you end up with something so creamy you'd swear it was fattening. lol If you have any of Maida Hatter's dessert books she has a similar recipe for mock whip cream using cottage cheese and powdered sugar. I ate gallons of it over tons of strawberries (which was my craving) when I was pregnant with my second child. No one I shared it with could believe it was cottage cheese. [[email protected]]
- NOTES : This refreshing ice cream is low in fat. Although, fresh blueberries are ideal, frzn ones will do (and they'll quicken the freezing process). You might want to taste the ice cream mix for sweetness before pouring it into the ice cream maker. I always find which the sweetness of the blueberries can vary and depending on which have to add in more honey (or possibly Equal if I am lazy).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 123 | |
| Calories from Fat 9 | 7% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 126mg | 5% |
| Potassium 81mg | 2% |
| Total Carbs 23.97g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 21.8g | 15% |
| Protein 4.88g | 8% |
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