Yield: 1 Servings
|½ cup||Cream cheese|
|1 teaspoon||Vanilla extract|
|½ cup||Granulated sugar|
|½ cup||Cottage cheese|
|½ cup||Nonfat yogurt; plain|
Estimated Time: 30 min
1 Beat the cream cheese, ½ of the vanilla extract and ½ of the sugar together until smooth and aerated. Rub the cottage cheese through a fine sieve with a rubber spatula and add to the cream cheese along with the yogurt. Fold mixture until well blended.
2 Cut double thick sheets of cheesecloth into 8 - -inch squares. Moisten the cheesecloth and line each mold allowing the cloth to lap over the edges. Divide the cheese mixture into the dishes. Place the molds onto a deep plate or in a baking dish and refrigerate and allow to drain overnight until firm enough to hold their own shape.
3 Cut a "V" shape into the strawberries and remove the stem.
4 Slice the strawberries lengthwise into thin heart-shaped slices. Reserve the larger slices (about half of the total slices) to garnish the plates.
5 Place the remaining strawberry slices in a food processor with the remaining sugar and pure until smooth. Strain the pure through a very fine sieve into a small sauce pan.
6 Bring the pure to a simmer and cook to a medium sauce consistency.
Remove from the heat, add the remaining vanilla extract and chill.
7 Carefully unmold the cheese hearts onto the center of each serving plate.
8 Surround with the strawberry sauce and drizzle thin ribbons of honey over the cream hearts using the tip of a paring knife. Garnish with the reserved strawberry slices and mint sprigs before serving.
Serves: 2 - 13 oz portions
Yield: 1¾ lb
Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998