Ingredients
12
Boston or Bibb lettuce leaves
1
can (15 to 16 ounces) sliced peaches, chilled and drained
1
can (15 to 16 ounces) sliced pears, chilled and drained
1
cup fresh or frozen raspberries
1
container (16 ounces) reduced-fat small curd cottage cheese
1/2
package (8-ounce size) reduced-fat cream cheese (Neufchâtel), softened
1/4
cup maraschino cherry juice
1/4
cup chopped pecans
Preparation
Divide lettuce among 4 plates. Top with peaches, pears and raspberries. Add 1/2-cup scoop cottage cheese in center of each salad.
Mix cream cheese and cherry juice until smooth; drizzle over salads. Sprinkle with pecans.
