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Crunchy sunflower seeds add delicious flavor to this simple, light meal or snack of cottage cheese dressed up with raspberries and honey.”
Ingredients
- 2 cups raspberries
- 2 tablespoons honey
- 1 teaspoon finely shredded lemon peel
- 2 cups low-fat cottage cheese
- 2 tablespoons roasted, salted sunflower seed kernels
- Lemon peel twists (optional)
Directions
- 1Place 1 cup of the raspberries in a food processor; cover and process until pureed. Strain raspberry mixture through a fine-mesh sieve. In a small bowl, combine the raspberry puree, honey, and shredded lemon peel.
- 2 Divide cottage cheese among four individual bowls. Top with raspberry-honey mixture; gently stir once or twice. Top with the remaining 1 cup raspberries and the sunflower seed kernels. If desired, garnish with lemon peel twists
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