BLUEBERRY STRAWBERRY SHORTCAKE
8 oz pressed skim milk cottage cheese
1/4 c low-fat yogurt
1/4 c white sugar
grated rind of 1 lemon
1 angelfood cake (cake mix or your favorite recipe)
2 c fresh blueberries
3 cups sliced fresh strawberries

In bowl or food processor combine cottage cheese, yogurt, sugar and lemon rind; process or beat with electric mixer until smooth. Cut angelfood cake horizontally into 3 layers. Spread one third of cheese mixture over first layer; arrange one third of mixed berries on top. Repeat with remaining cake, cheese and berries to make 3 layers. Refrigerate up to 8 hours or until needed.





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