Coeur A La Creme With Strawberries And Honey

From His possession of this “mind,” and in indescribable generosity He looked at the things of others, and descended with His splendor eclipsed – appeared not as a God in glory, but clothed in flesh; not in royal robes, but in the dress of a village youth; not as Deity in fire, but a man in tears; not in a palace, but in a manger; not with a thunderbolt in His hand, but with the hatchet and hammer of a Galilean mechanic.

John Eadie

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

1/2	c	Cream cheese
1	t	Vanilla extract
1/2	c	Granulated sugar
1/2	c	Cottage cheese
1/2	c	Nonfat yogurt, plain
1	pt	Strawberries
2	t	Honey
2		Mint sprig
		oz portions

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 pure until smooth. Strain the pure through a very  fine sieve
into a small sauce pan.  6 Bring the pure 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 -  Yield: 1 3/4 lb  Posted
to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1183 Calories From Fat: 380 Total Fat: 43.4g Cholesterol: 132.1mg Sodium: 842.2mg Potassium: 1538.7mg Carbohydrates: 182.9g Fiber: 16.6g Sugar: 158.5g Protein: 26.5g