Instructions: In the bowl of a food processor fitted with the steel blade, combine the ricotta, cottage cheese, honey, and vanilla and process until blended. Add the blueberries and process again until the blueberries are pureed.

Chill the mixture and freeze in an electric or hand-cranked ice-cream maker, following the manufacturers instructions. Serve in chilled goblets.

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This would make an excellent cold soup - just reduce the honey, dont freeze of course, and thin with milk, or nonfat half and half. A dollop of sour cream would be good too. Who posted this originally? Yvonne, was it you? I made it knowing Id never freeze it - just been eating it by the spoon full/bow full. Yum...its great. I had just gone blueberry picking when it appeared on the list I think. Oh, I used nonfat ricotta and 2 percent cottage cheese because that is what I had.

Heres a hint for anyone else who makes it. The secret to mixtures like this is to "whip" them in a food processor for several minutes. Yes, minutes. That way you end up with something so creamy youd swear it was fattening. lol If you have any of Maida Hatters dessert books she has a similar recipe for mock whip cream using cottage cheese and powdered sugar. I ate gallons of it over tons of strawberries (that was my craving) when I was pregnant with my second child. No one I shared it with could believe it was cottage cheese. [WhoMe40@aol.com]

NOTES : This refreshing ice cream is low in fat. Although, fresh blueberries are ideal, frozen ones will do (and theyll quicken the freezing process). You might want to taste the ice cream mixture for sweetness before pouring it into the ice cream maker. I always find that the sweetness of the blueberries can vary and depending on that have to add more honey (or Equal if I am lazy).

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