Orange Coeurs À La Crème With Strawberry Raspberry Sauce

• 1/3 cup 1% cottage cheese
• 1/3 cup plus 2 tablespoons sugar
• 1 teaspoon finely grated fresh orange zest
• 4 oz Neufchatel cheese
• 3/4 cup plain low-fat yogurt
• 5 oz strawberries, quartered (1 cup)
• 3 oz raspberries (2/3 cup)
• 1 tablespoon Grand Marnier or other orange-flavored liqueur
• cheesecloth; 6 (3-inch) heart-shaped
• molds

1. Cut 6 (8- by- 6-inch) rectangles of cheesecloth without unfolding it. Rinse with cold water and wring dry. Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan.
2. Puree cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchatel cheese and puree until smooth. Add yogurt and pulse just until blended, then divide mixture among molds. Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours.
3. Puree berries with liqueur and remaining 2 tablespoons sugar in a food processor, then force through a fine-mesh sieve set into a bowl, discarding seeds.
4. Invert molds onto dessert plates and remove cheesecloth. Serve
5. drizzled with sauce.

cottage cheese, sugar, orange zest, cheese, yogurt, strawberries, raspberries, grand marnier, cheesecloth, molds

Taken from www.epicurious.com/recipes/food/views/orange-coeurs-a-la-creme-with-strawberry-raspberry-sauce-232327 (may not work)