FRUIT YOGURT PUDDING
Serves 3
3/4 cup fresh fruit from the farmers' market such as strawberries, raspberries, blueberries, apples, peaches, or pears)
2 teaspoons lemon juice
1/2 cup plain or vanilla low fat yogurt
1/2 cup (4 ounces) low-fat cottage cheese
2 teaspoons honey
1/2 teaspoon vanilla
Line the bottom of bowl with fresh sliced fruit.
Sprinkle fruit with lemon juice.
Whip together yogurt, cottage cheese, honey and vanilla.
Cover the fruit with the yogurt mixture and refrigerate for several hours before serving.
Massachusetts Dept of Agricultural Resources - www.mass.gov/agr/
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