Coeur À La Crème With Goat Cheese

• 1 1/3 cups 1/3-less-fat cream cheese, softened
• 1 cup part-skim ricotta cheese
• 1 cup reduced-fat sour cream
• 1/2 cup "measures-like-sugar" calorie-free sweetener (such as Splenda)
• 2 ounces goat cheese
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 1/2 cups berries (such as raspberries, blueberries, or sliced strawberries)
• 20 gingersnaps

1. Line a 4-cup coeur a la creme mold with a double layer of damp cheesecloth; allow cheesecloth to extend over edge of mold.
2. Combine first 5 ingredients in a food processor; process until smooth.
3. Sprinkle gelatin over cold water in a saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Remove from heat; cool slightly. Add 1/4 cup cheese mixture to gelatin mixture, stirring with a whisk; add to remaining cheese mixture in processor, and process 1 minute.
4. Spoon cheese mixture into prepared mold. Fold cheesecloth over top of cheese mixture; place mold in a shallow dish, and chill at least 12 hours.
5. Unfold cheesecloth, and invert cheese mixture onto a serving plate; remove cheesecloth. Serve with berries and gingersnaps.
6. carbo rating: 18

cream cheese, ricotta cheese, sour cream, measureslikesugar, goat cheese, unflavored gelatin, cold water, berries, gingersnaps

Taken from www.myrecipes.com/recipe/coeur-la-crme-with-goat-cheese (may not work)