This is a versatile recipe that can be used as a spread for rolls, scones and bread. OR you can add the optional whipped topping and have it be a frosting for a cake or a fruit dip. I always use it as a fruit dip. This is from my cookbook Sensational Splenda Recipes by Marlene Koch
1/2 c. low-fat cottage cheese
1/4 c. light cream cheese
3 Tbsp Splenda
Zest of 1 lemon
1-2 drops lemon extract (optional)
1 c. light whipped topping (Cool Whip) (for the frosting/dip version)
1. In a food processor, blend the cottage cheese until completely smooth.
2. Add teh cream cheese, Splenda, lemon zest, and lemon extract. Pulse lightly until just blended.
3. Move to a small bowl; cover and refrigerate until time to serve.
*** For the topping/dip: Fold in the whipped topping at the end
Nutrition info: Per Serving (2 Tbsp)
Calories 45, Fat 2g (1.5 sat), Carbs 2g, Fiber 1g, Protein 4g, Sodium 105mg
diabetic exchange = 1/2 fat
WW point comparison = 1 point