Strawberry Almond Salad
1 cup cottage cheese
1/2 cup nonfat or light sour cream
1/4 cup honey
1/2 teaspoon almond extract
1 pint (2 cups) fresh strawberries
1/2 pint (1 cup) fresh raspberries
1/2 pint (1 cup) fresh blueberries
1/2 cup sliced almonds, dry roasted
In a food processor, process cottage cheese until smooth. Transfer to
an airtight container; refrigerate for 8 hours or until firm.
Put cottage cheese in a bowl; gently fold in sour cream, honey,
At serving time, slice strawberries and gently combine with other
berries in a bowl. Spoon about 1/3 cup berries into individual dessert
dishes. Top each serving with 2 tablespoons of the cream mixture.
Sprinkle with sliced almonds.
Nutritional information: Calories 94, Protein 5g, Carbohydrate 14g,
Cholesterol 3 mg, Total fat 2.5mg (saturated 0.5 g, polyunsaturated
0.5g, monosaturated 1.5g, Fiber 2g, Sodium 21 mg.