Ingredients
-
1
-
1/2
-
1
-
3/4
-
1 1/2
-
-
-
-
-
-
-
-
-
-
Directions
Strawberry Chantilly, This recipe is originally from the Great Tastes – Healthy Cooking From Canyon Ranch cookbook This is being posted for the strawberry swap The photo in the book is absolutely drool-inducing , I liked this, although I can’t honestly say I loved it That has more to do with the texture than with the taste, though Even after pureeing until quite smooth, there is a granular texture to the sauce — from the cottage cheese — that is a little unsettling If you didn’t know you were eating cottage cheese, I suspect it would be bothersome I liked the taste a lot, although I did increase the sugar a tiny bit (thinking all the while that honey would have been good too), and I think this would go well with any type of fruit or fruit mixture I don’t much like cold fruit, so I had some straight out of the fridge then let my serving sit for about 10 minutes, then finished it I enjoyed that more This recipe was very easy to make and I certainly appreciate that it’s so healthy!
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Steps
|
1
Done
|
Clean, Stem and Slice Strawberries Into Quarters. |
|
2
Done
|
Place in Bowl and Set Aside. |
|
3
Done
|
in Blender, Combine Cottage Cheese, Buttermilk and Lemon Juice, Pureeing Until Smooth. |
|
4
Done
|
Add Brown Sugar to Blender Mixture and Mix. |
|
5
Done
|
Place 1/4 C of Strawberries Into Champagne or Short Parfait Glass. |
|
6
Done
|
Top With 2 Tbsp Cottage Cheese Mixture. |
|
7
Done
|
Top With a Strawberry. |
|
8
Done
|
Chill For 1 Hour. |
