| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Garlic |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Low-fat Cottage Cheese |
| 1 |
|
Purree ** |
| 1 |
lb |
Cheese * |
| 2 |
c |
Plain Yogurt |
INSTRUCTIONS
Use either fresh, white goat cheese (Motrachet or Boucheron (scrape
off coating of wood ash or buy without.) preferably), or use Cream
Cheese. ** Use the puree from 2 heads of Roasted Garlic. Rub the
cottage cheese through a sieve into a mixing bowl. With a wooden
spoon, or electric mixer, beat the goat cheese and the garlic puree
into the cottage cheese. Beat in the yogurt. Line 8 coure a la creme
molds with damp cheesecloth, allowing an overhang. Spoon mixture into
molds, wrap an place on rack over a deep plate. Refrigerate overnight
to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth.
Serve with thin brown bread, toast, or bagels and slices of smoked
salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds,
spoon mixture into a cheesecloth lined colander and refrigerate
overnight to drain. Unmold onto a serving platter and allow each diner
to scoop off a portion. From the "Garlic" cookbook, by Sue Kreitzman,
as posted to The Cook BBS. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip
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