Combine in saucepan: 12 oz. Raspberries 1/3 c. water 3 T. cornstarch ¼ t. salt 2/3 c. honey Cook over medium heat until thickened. Pour into bowl, chill for 2 hours.
When raspberry jam is cooled, ADD: 24 oz. Cottage cheese 1 pint heavy cream, whipped (folded in)1 can or 2 cups fresh pineapple
I'm an almost 21, art+craft addict,
I love paris couture, british culture, inventing recipes, hunting for treasure at thrift shops and flea markets, to wrap gifts beautifully, and collect things with flowers on them...