Coeur À La Crème With Goat Cheese
- 1 1/3 cups nonfat block cream cheese
- 1 cup nonfat ricotta cheese
- 1 cup nonfat sour cream
- 1/2 cup sifted powdered sugar
- 2 ounces chevre (goat cheese)
- 1 teaspoon unflavored gelatin
- 1/4 cup water
- 5 cups berries (such as raspberries, blueberries, or sliced strawberries)
- 20 gingersnaps
- Line a 4-cup coeur a la creme mold with a double layer of damp cheesecloth; allow cheesecloth to extend over edge of mold.
- Place first 5 ingredients in food processor, and process until smooth. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Remove from heat; let cool slightly. Add 1/4 cup cheese mixture to gelatin mixture, stirring with a wire whisk; add to remaining cheese mixture in processor, and process 1 minute. 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.
- To serve, unfold cheesecloth, and invert molded cheese mixture onto a serving plate; remove cheesecloth. Serve with berries and gingersnaps.
nonfat block cream cheese, nonfat ricotta cheese, nonfat sour cream, powdered sugar, chuevre, unflavored gelatin, water, berries, gingersnaps
Taken from www.myrecipes.com/recipe/coeur-la-crme-with-goat-cheese-0 (may not work)