Raspberry CreamThis simple dessert is a perfect destination for frozen raspberries, which throw off a lot of juice when they thaw. Serve it as a dessert, a breakfast, a topping for toast or a snack. •1 12-ounce package frozen raspberries •1 to 2 tablespoons sugar (to taste) •1 tablespoon fresh lemon juice •1 teaspoon finely chopped lemon zest •1 1/2 cups low-fat or nonfat cottage cheese •1/3 cup plain low-fat or nonfat yogurt 1. Empty the frozen berries into a bowl. Toss with the sugar, and place in the refrigerator for several hours to thaw. Add the lemon juice and lemon zest, and stir together. 2. In a food processor fitted with the steel blade, blend the cottage cheese until smooth. Add the yogurt, and continue to blend until there is no graininess. Stir into the berries. Serve at once, or chill in a covered bowl in the refrigerator. Yield: Makes 3 cups, about eight servings. Advance preparation: This dish will keep for two or three days in the refrigerator. Nutritional information per serving (using 2 percent low-fat cottage cheese): 77 calories; 1 gram fat; 1 gram saturated fat; 5 milligrams cholesterol; 11 grams carbohydrates; 2 grams dietary fiber; 147 milligrams sodium (does not include salt added during preparation); 6 grams protein Nutritional information per serving (using fat-free cottage cheese): 71 calories; 0 grams fat; 0 grams saturated fat; 2 milligrams cholesterol; 12 grams carbohydrates; 2 grams dietary fiber; 169 milligrams sodium (does not include salt added during preparation); 6 grams protein Martha Rose Shulman can be reached at martha-rose
