Wednesday, June 15, 2016

Low-fat Vanilla Cream

With berries in full season, I was reminded of this simple recipe, adapted from Moosewood Restaurant Low-Fat Favorites.  It's a great substitute for whipped cream or crème fraiche.  The original recipe suggests low-fat cottage cheese and yogurt, but I use non-fat and it's still delicious.

makes about 1 cup, serves 5-6

1/2 cup non-fat cottage cheese
1/2 cup non-fat yogurt
2 T + 1 t. pure maple syrup
1/4 t. vanilla extract

Blend all ingredients together.  (An immersion blender works well.)  Chill and serve.  Keeps for about 3 days in the refrigerator.