This refreshing ice cream is low in fat. Although, fresh blueberries are ideal, frozen ones will do (and they'll quicken the freezing process). You might want to taste the ice cream mixture for sweetness before pouring it into the ice cream maker. I always find that the sweetness of the blueberries can vary and depending on that have to add more honey (or Equal if I am lazy).
8 ounces part-skim ricotta cheese
8 ounces lowfat cottage cheese
1/3 cup honey
1 tablespoon vanilla extract
2 cups fresh blueberries
In the bowl of a food processor fitted with the steel blade, combine the ricotta, cottage cheese, honey, and vanilla and process until blended. Add the blueberries and process again until the blueberries are pureed.
Chill the mixture and freeze in an electric or hand-cranked ice-cream maker, following the manufacturer's instructions.
Serve in chilled goblets.
Calories: 170 Calories From Fat: 19%
Protein: 9g Carbohydrate: 26g
Cholesterol: 13mg Sodium: 204mg