Cheese Hearts With Strawberry Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Heart shaped molds nice but not an absolute must for this light and airy dessert. Ingredients:
1 (15 1/2 ounce) container low fat cottage cheese |
2/3 cup low-fat unsweetened yogurt |
1 medium egg white |
2 tablespoons superfine sugar |
1 -2 teaspoon vanilla extract |
rose-scented geranium leaves (to garnish) (optional) |
8 ounces strawberries |
4 tablespoons unsweetened orange juice |
2 -3 teaspoons confectioners' sugar |
Directions:
1. Line 4 heart-shaped molds or ramekins with clean cheesecloth. Place a strainer over a mixing bowl and using the back of a metal spoon, press the cottage cheese through. Mix in the unsweetened yogurt.
2. Whisk the egg white until stiff peaks form. Fold into the cheeses, along with the superfine sugar and vanilla extract.
3. Place the molds on a wire rack set over a baking pan. Spoon the cheese mixture into the molds and smooth over the tops. Let chill for 1 hours or until firm and well drained.
4. Meanwhile, make the sauce. Wash the berries under cold running water. Reserve a few for garnish, and hull and chop the remainder. Place the strawberries in a blender of food processor with the orange juice and process until smooth. Mix with the confectioners' sugar, adjust taste. Cover and chill until the sauce is needed.
5. Remove the cheese hearts from the molds and transfer to serving plates. Remove the cheesecloth and decorate with the geranium leaves and serve with the sauce.
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