Cream Cheese Hearts
|Cream cheese||1 Pound|
|Chilled heavy cream/Evaporated milk||1⁄2 Cup (8 tbs)|
|Confectionery sugar||2 Tablespoon|
|Barleduc/Guava jelly / currant / strawberry jam||3 Tablespoon|
1. Mash the cheese and beat in the cream or evaporated milk, adding enough so that the cheese holds its shape.
2. Add the sugar and mix well.
3. Pack the cheese in small heart-shaped molds lined with wet cheesecloth. Let stand for several hours in the refrigerator.