INGREDIENTS

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

A Message from our Provider:

“Jesus: the most exciting person in the universe”

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