Yogurt Coeurs a la Crème
|Plain non fat yogurt||2 Pound|
|Sugar||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Sliced canned peaches||1 Cup (16 tbs), drained (Packed Without Sugar)|
|Frozen raspberries||1⁄2 Cup (8 tbs) (Whole)|
|Raspberry jelly||1⁄4 Cup (4 tbs)|
Place a strainer over a deep bowl and layer it with a double thickness of rinsed cheesecloth.
Mix the yogurt with the sugar and almond extract.
Spoon it into the prepared strainer, cover with the extra cheesecloth, and let the yogurt drain in the refrigerator overnight.
Line 4 heart-shaped molds of 1/2 - cup capacity (they don't have to be perforated molds) with rinsed cheesecloth, and divide the yogurt cheese among them, smoothing the tops.
Refrigerate the hearts for 1 hour or more, then gently unmold them onto dessert plates.
Discard the cheesecloth.
Mix the peaches and raspberries.
Melt the jelly in a microwaveable bowl in the microwave, about 1 minute on high, or in a small saucepan over low heat.
Blend the jelly with the fruit and spoon it around the yogurt cheese hearts.