Carrot & Apple salad, E


1 10oz bag of shredded carrots.
2 apples cut and diced in processor
1/4 cup raisins
1 cup of blended 1% low fat cottage cheese with 2 tsp of mayo and 1 tsp of supersweet.
Top with R’s candied pecans (THF cookbook) chopped in small pieces or use regular chopped pecans.

It makes 4 small servings if accompany with a meal.

How to prepare:

On a blender add 1 cup of cottage cheese, mayo, and 1 tsp of sweetener. Blend till creamy and pour on the shredded carrots, shredded apples, and raisins.

This is one of my mom recipes that I’ve forgotten to use but it always comes out a crossover because cream and mayo. I decided to make it an E and enjoy the protein with the low fat cottage cheese. Blending cottage cheese and mayo makes this a creamy and smooth texture on the crunchy carrots and apple. You can also add crushed pinnaple but I would use around 1/2 cup drained crushed pineapple. Although, for a stubborn lose rmama you better watch out all the high glycimic fruits. Maybe you can substitute for the raisins instead.

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