---------- Recipe via Meal-Master (tm) v8.02
       Title: COEUR A LA CREME
  Categories: Desserts
       Yield: 12 servings
       3 oz Neufchatel cheese,softened
      16 oz Low-fat cottage cheese
      15 oz Part-skim ricotta cheese
      16 oz Low-fat plain yogurt
     1/2 c  Sugar
       1 tb Grated orange rind
       1 ts Vanilla
            Sliced strawberries (opt)
 ---------------------STRAWBERRY SAUCE---------------------
       1 pk Strawberries,frozen
     1/4 ts Almond extract
   1. beat Neufchatel, cottage and ricotta cheeses in
   bowl until fairly smooth. On low speed, beat in
   2. Line sieve or colander with double layer of
   cheesecloth. Place over large bowl. Scrape cheese
   mixture into lined sieve. Fold ends of cheesecloth
   over; cover with plastic wrap. Fit plate or bowl over
   cheese mixture; top with 1 pound can. Refrigerate
   overnight; discard drained liquid as it accumulates.
   3. Turn cheese mixture into bowl. Stir in sugar, rind,
   vanilla. Line 4-cup heart or other mold with plastic
   wrap. Top with double-layered cheesecloth. Fill with
   cheese mixture. Fold ends of cheesecloth and wrap over
   top. Refrigerate at least 4 hours or overnight.
   4. Unwrap mold. Invert platter over mold; turn over.
   Remove mold, plastic wrap and cheesecloth. Surround
   with sauce; garnish with berries.
   Puree frozen strawberries in syrup, thawed, almond
   extract in small food processor or blender.
   NOTE: Berry juice causes Coeur to separate; serve
   berries around sides.