Coeur A La Creme With Goat Cheese
|Nonfat cream cheese||1 1⁄3 Cup (21.33 tbs) (Block)|
|Nonfat ricotta cheese||1 Cup (16 tbs)|
|Non-fat sour cream||1 Cup (16 tbs)|
|Sifted powdered sugar||1⁄2 Cup (8 tbs)|
|Goat cheese||2 Ounce (Chevre)|
|Unflavored gelatin||1 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Berries||5 Cup (80 tbs) (Such As Raspberries, Blueberries, Or Sliced Strawberries)|
Line a 4-cup coeur a la creme mold with a double layer of damp cheesecloth; allow cheesecloth to extend over edge of mold.
Position knife blade in food processor bowl.
Add first 5 ingredients to bowl; process until smooth.
Sprinkle gelatin over cold water in a saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
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.