This is a light and creamy dessert that is perfect for summer.
1/3 ounce pack raspberry gelatin
1/2 cup boiling water
1 8-ounce block fat-free cream cheese, softened
1 cup low-fat cottage cheese
2 cups fat-free cool whip
1 15-ounce canned peaches in light syrup, drained and chopped
Raspberries for garnish
Add the raspberry gelatin to the boiling water in a small bowl. Stir for two minutes till the gelatin melts.
Put the softened cream cheese, the cottage cheese in a blender as well as the molten gelatin. Blend until you obtain a smooth mixture. Then pour the mixture into a large bowl.
Fold in beaten topping followed by chopped peaches. Then garnish with the raspberries. Place the bowl into the refrigerator for 4 hours.
This is about crusty fruit cakes and cereals. This recipe makes use of apples and pineapples. You are free to prepare it with other fruits. The following mixtures are delicious too: apples- pears, apples-peaches�
250 grams of apple
250 grams of pieces of pineapple or same quantity of other fruits to your own way.
50 grams of standard cereal All-Bran
50 grams of cereal standard Cornflakes
15 almonds or hazel nuts
A piece of peeled citron
3 spoons of sugar soup
1/2 tablespoon of cinnamon or a piece (2-3 cm) of ginger.
Add the fruits and some water in a pan. Cook like you are making compote. Then add the piece of peeled citron and some citron oil drops), the cinnamon (or the ginger) and then mix well.
If you use very sweet fruits, you can add some more citron juice. Then grind the almonds and leave aside. Then grind the �All-Bran� and the other cereals, to obtain average petals (not powders).
Pour the mixture of fruits, and cover with cereals, and the pieces of almonds in a cake pan.
Place in an oven, thermostat 7 for 20 minutes.