Pretty In Pink Fruit and Cheese Pots

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 182.6

Total Fat: 3.1 g
Cholesterol: 12.0 mg
Sodium: 145.0 mg
Total Carbs: 32.2 g
Dietary Fiber: 4.6 g
Protein: 8.5 g

View full nutritional breakdown of Pretty In Pink Fruit and Cheese Pots calories by ingredient

Introduction

Adapted from foodografia to use both kinds of cheese and berries in my fridge, reduce the sugar a tad and get rid of the egg. The result is a delicious, not-too-sweet, smooth custard like dessert that won't hurt your waistline if you choose it for breakfast! Adapted from foodografia to use both kinds of cheese and berries in my fridge, reduce the sugar a tad and get rid of the egg. The result is a delicious, not-too-sweet, smooth custard like dessert that won't hurt your waistline if you choose it for breakfast!

Minutes to Prepare: 60

Number of Servings: 2

Ingredients

5 oz ripe strawberries (about 1 cup), chopped

3 oz ripe raspberries (just over 1/2 cup)

1/4 cup icing sugar

1 tbsp custard powder

2 tbsp skim milk

1/2 tbsp raspberry vinegar

1/4 cup low-fat ricotta cheese

1/4 cup fat-free cottage cheese

Pinch ground pink pepper (optional)

Directions

In a bowl, toss berries with 1 tbsp of the sugar. Let stand 20 minutes.
Combine the remaining sugar, custard powder, skim milk and vinegar in a small dish, set aside.
In a food processor, puree cheeses until smooth.
Add custard mixture and half the berries, pureeing well. Turn into a small bowl and fold in the remaining berries.
Portion into two serving or cereal bowls and chill 20-30 minutes (minimum) before serving.

Number of Servings: 2

Recipe submitted by SparkPeople user JO_JO_BA.