INGREDIENTS

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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