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Ingredientes
- 8 ounce part-skim ricotta cheese
- 8 ounce lowfat cottage cheese
- 1/3 c. honey
- 1 Tbsp. vanilla extract
- 2 c. fresh blueberries
Direcciones
- In the bowl of a food processor fitted with the steel blade, combine the ricotta, cottage cheese, honey, and vanilla and process till blended. Add in the blueberries and process again till the blueberries are pureed.
- Refrigeratethe mix and freeze in an electric or possibly hand-cranked ice-cream maker, following the manufacturer's instructions. Serve in chilled goblets.
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- NOTES : This refreshing ice cream is low in fat. Although, fresh blueberries are ideal, frzn ones will do (and they'll quicken the freezing process). You might want to taste the ice cream mix for sweetness before pouring it into the ice cream maker. I always find which the sweetness of the blueberries can vary and depending on which have to add in more honey (or possibly Equal if I am lazy).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 123 | |
| Calories from Fat 9 | 7% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 126mg | 5% |
| Potassium 81mg | 2% |
| Total Carbs 23.97g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 21.8g | 15% |
| Protein 4.88g | 8% |
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