26 November 2006

Coeur á la Crème

Coeur á la Crème with Fresh Strawberries

(Makes 8 servings)

2 Cups plain nonfat yogurt
2 Cups nonfat ricotta cheese
Grated zest of 1 lemon or orange
¼ Teaspoon Vanilla Extract
8 Giant fresh strawberries, stemmed and sliced

1. 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.

2. Scrape the cheese away from the cheesecloth and combine with zest and vanilla extract.

3. Line a 3-cup 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.

4. Unmold on serving plate and smooth with the back of a spoon if necessary. Surround with sliced berries.

This may also be used as a filling for Cannolis when mixed with fresh fruit rather than candied or as a cheese spread on toast points or crackers

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