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Savory Coeur A La Creme

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers	32	Servings

INGREDIENTS

32	oz	Plain low-fat yogurt, 1
		carton
1/2	c	Port or other sweet red wine
2	T	Grated fresh yellow onion
8	oz	Nonfat cream cheese, 1
		package softened
8	oz	Reduced-fat cream cheese, 1
		package softened
1	oz	Dry ranch-flavored salad
		dressing mix 1
		envelope
1		Envelope unflavored gelatin
1/4	c	Cold water
		Fresh herbs, optional such
		as
		Chives, oregano basil and
		mint leaves

INSTRUCTIONS

Place a colander in a 2-quart glass measure or bowl.  Line colander
with 4 layers of cheesecloth, letting cheesecloth hang  over the edge
of colander. Spoon the yogurt into colander. Cover  loosely with
plastic wrap; refrigerate 12 hours. Spoon drained yogurt  into a bowl,
and set aside; discard cheesecloth and liquid.  Moisten another 3
layers of cheesecloth in wine; squeeze excess wine  from cheesecloth
until barely damp, reserving 2 tablespoons of wine.  Line a 4-cup
gelatin mold or heart-shaped cake pan with the dampened  cheesecloth,
letting cheesecloth hang over edge of mold, and set  aside.  Combine
reserved 2 tablespoons of wine, grated onion, cream cheeses,  and salad
dressing mix in a large bowl; beat at low speed of a mixer  until
smooth. Stir in drained yogurt; set aside.  Sprinkle gelatin over water
in a small saucepan; let stand 1 minute.  Cook over low heat, stirring
until gelatin dissolves. Remove from  heat; let cool slightly. Stir 2
tablespoons yogurt mixture into  gelatin mixture with a wire whisk. Add
gelatin mixture to remaining  yogurt mixture, stirring well.  Spoon
yogurt mixture into prepared mold.  Fold cheesecloth over top of yogurt
mixture, and chill up to 24 hours  (mixture will get a rubbery texture
if chilled more than 24 hours).  Yield: 32 servings (serving size: 2
tablespoons).  Per serving: 59 Calories; 2g Fat (35% calories from
fat); 4g Protein;  6g Carbohydrate; 7mg Cholesterol; 96mg Sodium
Serving Ideas : Serve with heart-shaped lahvosh or plain crackers.
NOTES : To serve, unfold cheesecloth, and invert mold onto a serving
plate; discard cheesecloth. Garnish with fresh herbs, if desired.
Recipe by: Cooking Light, April 1995, page 78  Posted to MC-Recipe
Digest V1 #404 by igor@digex.net on Jan 28, 1997.

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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 27 Calories From Fat: 5 Total Fat: <1g Cholesterol: 2.4mg Sodium: 79.4mg Potassium: 100.7mg Carbohydrates: 3.2g Fiber: <1g Sugar: 2.1g Protein: 2.4g