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.

LOW-FAT VANILLA CREAM

makes about 2 cups, serves 5-6

1 cup non-fat or low-fat cottage cheese

1 cup non-fat or low-fat yogurt

1/3 pure maple syrup (can use a little less if you prefer to reduce the sweetness)

1/2 t. vanilla extract

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