Guest guest Posted July 11, 2004 Report Share Posted July 11, 2004 Lemon Cream Pudding Serves 6 2 cups low-fat cottage cheese 1 cup low-fat vanilla yogurt Grated peel of 1 lemon 1 tsp lemon juice 2 tbsp honey, or to taste 1/2 cup sliced strawberries for garnish In blender or food processor, purée cottage cheese until creamy and smooth. Transfer to medium bowl. Stir in yogurt, lemon peel and juice and 2 tablespoons honey, adding more honey if desired to counteract tartness of lemons. Spoon mixture into 6 small (4-inch diameter) custard dishes. Chill 1 hour. Garnish with sliced strawberries before serving. Calories 135;Carbs 17g;Protein 12g;Fat 2g;Chol 8mg;Sodium 330mg;Fiber 0g Exchanges: 1/2 Milk, 1/2 Other Carb, 1 Lean-Meat Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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