Raspberry Cream

from New York Times' "Recipes for Health" - http://www.nytimes.com/2010/08/18/health/nutrition/18recipehealth.html?_r=2&src=twt&twt=nytimeshealth

• Ready In: 2 hrs 20 mins
• Serves: 8
• Yields: 3 cups

Ingredients

• 12  ounces frozen raspberries
• 1 -2  tablespoon sugar
• 1  tablespoon fresh lemon juice
• 1  teaspoon lemon zest, finely chopped
• 1 1⁄2 cups fat-free cottage cheese
• 1⁄3 cup plain nonfat yogurt

Directions

1. Empty the frozen berries into a bowl. Toss with the sugar and place in the refrigerator for several hours to thaw. Add the lemon juice and lemon zest, and stir together.
2. In a food processor, blend the cottage cheese until smooth. Add the yogurt and blend until there is no graininess.
3. Stir in the berries and either serve at once or chill in a covered bowl in the refrigerator.