| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Cream cheese |
| 1 | ts | Vanilla extract |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Cottage cheese |
| 1/2 | c | Nonfat yogurt; plain |
| 1 | pt | Strawberries |
| 2 | ts | Honey |
| 2 | Mint sprig |
INSTRUCTIONS
http://www.digitalchef.com/kitchen/channels/recipes/ Estimated Time: 30 min 1 Beat the cream cheese, 1/2 of the vanilla extract and 1/2 of the sugar together until smooth and aerated. Rub the cottage cheese through a fine sieve with a rubber spatula and add to the cream cheese along with the yogurt. Fold mixture until well blended. 2 Cut double thick sheets of cheesecloth into 8 - -inch squares. Moisten the cheesecloth and line each mold allowing the cloth to lap over the edges. Divide the cheese mixture into the dishes. Place the molds onto a deep plate or in a baking dish and refrigerate and allow to drain overnight until firm enough to hold their own shape. 3 Cut a "V" shape into the strawberries and remove the stem. 4 Slice the strawberries lengthwise into thin heart-shaped slices. Reserve the larger slices (about half of the total slices) to garnish the plates. 5 Place the remaining strawberry slices in a food processor with the remaining sugar and pur.e until smooth. Strain the pur.e through a very fine sieve into a small sauce pan. 6 Bring the pur.e to a simmer and cook to a medium sauce consistency. Remove from the heat, add the remaining vanilla extract and chill. 7 Carefully unmold the cheese hearts onto the center of each serving plate. 8 Surround with the strawberry sauce and drizzle thin ribbons of honey over the cream hearts using the tip of a paring knife. Garnish with the reserved strawberry slices and mint sprigs before serving. Serves: 2 - 13 oz portions Yield: 1 3/4 lb Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998
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