Coeur A La Creme Recipe

Coeur A La Creme Recipe

Yield: 12 Servings
Recipe by luhu.jp

Ingredients:
3 ounce: Neufchatel cheese, softened
16 ounce: Low-fat cottage cheese,
15 ounce: Part-skim ricotta cheese,
16 ounce: Low-fat plain yogurt,
1/2 cup: Sugar,
1 tbsp: Grated orange rind,
1 tsp: Vanilla,
Sliced strawberries, opt

STRAWBERRY SAUCE
1 package: Strawberries, frozen
1/4 tsp: Almond extract,

Directions:

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.


Source from luhu.jp