COEUR A LA CRÈME
2
envelopes unflavored gelatin
¾ cup skim
milk
2 cups low
fat cottage cheese
1 (8 oz.)
package Neufchatel cheese, softened
2
tablespoons sugar
1 teaspoon
vanilla extract
Sprinkle
gelatin over milk in a small sauce pan; let stand 1 minute. Cook over low heat, stirring constantly,
until gelatin dissolves. Remove from
heat and set aside.
Place
cottage cheese in a blender or food processor and puree until smooth. Add Neufchatel cheese, sugar, vanilla extract
and gelatin mixture. Process
until smooth (1 minute or more).
Pour
mixture into a four-cup mold coated with cooking spray. Chill until firm. Unmold onto serving plate; garnish as
desired.
Yield: 8
servings (approximately 155 calories per serving).