INGREDIENTS:
2 cups Sugar
2 cups Cottage cheese, 1% pureed
4 each Eggs
1/3 cup Lemon zest
3 cups Flour, white, unbleached
½ teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
¾ cup Lemon juice, fresh squeezed
¾ cup Fat free buttermilk
1 teaspoon Vanilla extract
3 cups Raspberries, fresh, washed, patted dry
¼ cup Sugar
2 cups Nonfat whipped topping
16 each Mint leaves for garnish (optional)
