| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 3 |
oz |
Neufchatel cheese,softened |
| 16 |
oz |
Low-fat cottage cheese |
| 15 |
oz |
Part-skim ricotta cheese |
| 16 |
oz |
Low-fat plain yogurt |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Grated orange rind |
| 1 |
ts |
Vanilla |
|
|
Sliced strawberries (opt) |
| 1 |
pk |
Strawberries,frozen |
| 1/4 |
ts |
Almond extract |
INSTRUCTIONS
STRAWBERRY SAUCE
1. beat Neufchatel, cottage and ricotta cheeses in bowl until fairly
smooth. On low speed, beat in yogurt.
2. Line sieve or colander with double layer of cheesecloth. Place over
large bowl. Scrape cheese mixture into lined sieve. Fold ends of
cheesecloth over; cover with plastic wrap. Fit plate or bowl over cheese
mixture; top with 1 pound can. Refrigerate overnight; discard drained
liquid as it accumulates.
3. Turn cheese mixture into bowl. Stir in sugar, rind, vanilla. Line 4-cup
heart or other mold with plastic wrap. Top with double-layered cheesecloth.
Fill with cheese mixture. Fold ends of cheesecloth and wrap over top.
Refrigerate at least 4 hours or overnight.
4. Unwrap mold. Invert platter over mold; turn over. Remove mold, plastic
wrap and cheesecloth. Surround with sauce; garnish with berries.
*** STRAWBERRY SAUCE ***
Puree frozen strawberries in syrup, thawed, almond extract in small food
processor or blender.
NOTE: Berry juice causes Coeur to separate; serve berries around sides.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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