Title: Garlic Coeurs a la Creme
Categories: Appetizer Cheese
Yield: 8 Servings
| 1 | lb | Low-Fat Cottage Cheese |
| 1 | lb | Cheese * |
| 1 | | Garlic Puree ** |
| 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.
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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 coeurs 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.