Garlic Coeurs a la Creme

Title:
Garlic Coeurs a la Creme

Yield:
8 Servings

Categories:
Garlic,
Appetizers




Ingredients:





     1 lb Low-fat Cottage Cheese


     1    Purree **


     1 lb Cheese *


     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.


 


 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 coure 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.


 


 From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip