High in protein and virtually fat-free, this creamy breakfast treat can also double as a light dessert.
—DON PROKIDANSKY NEW PORT RICHEY, FL
START TO FINISH: 10 MIN. • MAKES: 4 SERVINGS
1 can (15 ounces) sliced peaches in extra-light syrup, drained
1 1/2 cups (12 ounces) fat-free cottage cheese
4 ounces fat-free cream cheese, cubed
Sugar substitute equivalent to 1 tablespoon sugar
1. Thinly slice four peach slices; set aside for garnish. Place remaining peaches in a food processor; add the cottage cheese. Cover and process until blended. Add cream cheese and sugar substitute; cover and process until blended.
2. Spoon into four serving dishes. Top with reserved peaches. Refrigerate until serving.
NOTE This recipe was tested with Splenda no-calorie sweetener.
PER SERVING 127 cal., trace fat (trace sat. fat), 6 mg chol., 443 mg sodium, 15 g carb., 1 g fiber, 15 g pro. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fruit.