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Lemon Cheese Ravioli with Salad and Fruit Parfait

October 5, 2014

Another wonderful meal is brought to you by none other than the maestro of home cooked cuisine, Kevin Wilson.  The recipes are quick to make and delicious to taste.  His rendition of “Cheese Ravioli with Rosemary and Lemon” comes from Jackson Hole Cooks.  His version of “Fresh Fruit Parfaits” comes from Taste of Home’s Simple and Delicious, July/August 2007 edition.  ~Renee Wilson

Lemon Cheese Ravioli

1 lb. pkg. frozen cheese ravioli

1 c. cottage cheese

1/2 c. evaporated skim milk

1 tsp. dried rosemary

2 tsp. lemon juice

1/2 c. Parmesan cheese

1 tsp. lemon peel

Cook ravioli according to package directions.  Drain well, transfer to serving bowl, drizzle lemon juice over hot ravioli and gently toss.  While ravioli is cooking, blend cottage cheese, evaporated milk, and rosemary until smooth.  Pour over ravioli and gently toss until coated.  In a small cup, combine Parmesan cheese and lemon peel.  Sprinkle on top of Ravioli. Serve with salad.  We prefer Romaine.

Fruit Parfaits

This is sooooo good!  Make the yogurt, Greek style, and you’ll have a delicious breakfast meal if you want.  Otherwise this makes the perfect light and filling dessert for lunch or dinner.

4 oz. reduced-fat mixed berry yogurt

3/4 c. fat-free whipped topping

1 c. sliced ripe banana

1 c. sliced fresh strawberries

1 c. cubed fresh pineapple

1 c. fresh or frozen blueberries

In a small bowl combine yogurt, whipped topping, and blueberries.  Spoon evenly into individual dessert cups.  Divide fruit evenly among the dessert cups.  Serve.

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From → Dessert, Ravioli

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