Coeur à la Crème with Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Serve with an extra-dry French Champagne, which actually tastes slightly sweet. Ingredients:
1 1/3 cups nonfat block cream cheese |
1 cup nonfat ricotta cheese |
1 cup nonfat sour cream |
1/2 cup sifted powdered sugar |
2 ounces chèvre (goat cheese) |
1 teaspoon unflavored gelatin |
1/4 cup water |
5 cups berries (such as raspberries, blueberries, or sliced strawberries) |
20 gingersnaps |
Directions:
1. Line a 4-cup coeur à la crème mold with a double layer of damp cheesecloth; allow cheesecloth to extend over edge of mold.
2. Place first 5 ingredients in food processor, and process until smooth. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Remove from heat; let cool slightly. Add 1/4 cup cheese mixture to gelatin mixture, stirring with a wire whisk; add to remaining cheese mixture in processor, and process 1 minute. Spoon cheese mixture into prepared mold. Fold cheesecloth over top of cheese mixture; place mold in a shallow dish, and chill at least 12 hours.
3. To serve, unfold cheesecloth, and invert molded cheese mixture onto a serving plate; remove cheesecloth. Serve with berries and gingersnaps.
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