Many of you do not know that my degree is in Floriculture and for 20 years I worked as a floral shop owner. I am telling you this because I like food preparation to look pretty! If it looks good, it’s bound to taste good! The dish, snack, dessert, meal replacement below (call it what you like) is beautiful.

This is such a fun and healthy dish and no one knows any better if it’s presented well. I’ve included the original recipe with some notes of my personal preferences.

1. Fresh fruit holds up better in this dish than frozen.
2. I don’t use Equal or Sweet n Low any more for anything because of the chemical.
3. I like the brand “Lactose” cottage cheese because it does not taste so salty and is lactose free
4. I use Greek, high protein, low carb vanilla yogurt so I can taste the natural sweetness of the fruit.

Ingredients:

• 1/2 cup strawberries, sliced, fresh or frozen, thawed and drained
• 1/2 cup blueberries, fresh or frozen, thawed and drained
• 2 packets sugar substitute (Splenda or Equal)
• 2 portions low-fat cottage cheese (about 1 cup)
• 6 oz light, fat-free vanilla yogurt
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract

Directions:
Place strawberries in a small bowl and sprinkle with a packet of sugar substitute. Place blueberries in a separate small bowl and sprinkle with the second packet of sugar substitute. In a medium mixing bowl, combine cottage cheese, vanilla yogurt, vanilla extract and almond extract, mix well. Layer the blueberries, then the yogurt mixture and strawberries last in two parfait glasses.

Nutrition:

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