Coeur a la Creme With Fresh Strawberries
Ingredients:
2 cups plain nonfat yogurt
2 cups nonfat ricotta cheese
grated zest of 1 lemon or orange
1/4 teaspoon vanilla extract
6 to 8 large fresh strawberries, stemmed and sliced
Instructions:
Using a food processor or electric mixer, combine the
yogurt and ricotta cheese. Process until smooth. Line a colander or basket
with a double layer of cheesecloth, letting the cloth drape over the edges.
Spoon cheese mixture into center and fold cheesecloth over the top. Place
over a bowl or baking dish to catch the whey. Refrigerate for 24 hours.
Scrape the cheese away from the cheesecloth and combine with zest and vanilla
extract. Line a 3-cup heart-shaped mold or the draining basket with new
cheesecloth, letting the excess cloth hang over the edge. Spoon cheese
mixture into the mold or basket, smoothing the top. Fold the cheesecloth
over the top and refrigerate for 3 hours. Unmold from cheesecloth and if
not already shaped into a heart, do so with the back of a spoon. Transfer
heart to a serving plate and surround with sliced berries.
Quantity:
Makes 8 servings
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