1 (12 oz.) container low fat cottage cheese
1/4 c. non fat milk
3 oz. blue cheese, crumbled
2 tbsp. grated Parmesan cheese
2 Italian plum tomatoes, finely chopped or cherry tomatoes, quartered
12 oz. spinach fettuccine

Place cottage cheese and milk into blender. Process until smooth. Pour into double boiler and heat over low heat. When heated through, add blue cheese and Parmesan cheese. Stir until cheeses blend. Add tomatoes. Cook fettuccine. Serve with sauce. Is rich. Serves 6. Teenagers are willing to make and eat.