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Garlic Coeurs A La Creme
1 lb Low-fat Cottage Cheese
1 lb Cheese *
1 Purree **
2 c Plain Yogurt
* Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.
) preferably), or use Cream Cheese.
** Use the puree from 2 heads of Roasted Garlic.
Rub the cottage cheese through a sieve into a mixing bowl.
With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese.
Beat in the yogurt.
Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang.
Spoon mixture into molds, wrap an place on rack over a deep plate.
Refrigerate overnight to drain.
Unwrap and unmold onto 8 small plates.
Discard Cheesecloth.
Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired.
SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain.
Unmold onto a serving platter and allow each diner to scoop off a portion.
Keywords: Herbs, spice
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