You are here

Berries With Cream

Diabetic.Foodie's picture
  Creamed cottage cheese 1 1⁄2 Cup (24 tbs)
  Buttermilk 1⁄4 Cup (4 tbs)
  Blueberries 2 Cup (32 tbs)
  Raspberries 2 Cup (32 tbs)

Place cottage cheese in strainer over bowl.
Drain thoroughly for at least 1 hour in refrigerator.
Add buttermilk to cottage cheese liquid; stir to blend.
Cover and refrigerate dry cottage cheese mixture.
Gently combine blueberries with half of milk mixture, and the raspberries with the remaining half.
Cover both and refrigerate.
Shortly before serving, mold one-sixth of the cottage cheese into the center of each of the 6 chilled dessert plates.
Arrange one-sixth of the blueberries opposite one-sixth of the raspberries in a crescent pattern around each mound of cottage cheese.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 517 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 4.7 g23.3%

Trans Fat 0 g

Cholesterol 37.7 mg12.6%

Sodium 594.1 mg24.8%

Total Carbohydrates 89 g29.7%

Dietary Fiber 26.8 g107%

Sugars 48.9 g

Protein 25 g49.3%

Vitamin A 5.2% Vitamin C 179.9%

Calcium 9.3% Iron 16.2%

*Based on a 2000 Calorie diet


Berries With Cream Recipe