Garlic Coeurs a la Creme
Yield
8 servingsPrep
15 minCook
?Ready
9 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cottage cheese (low-fat 1%)
|
|
| 1 | pound |
goat (chevre) cheese
or cream cheese |
|
| 2 | heads |
garlic
roasted and pureed |
*
|
| 2 | cups |
yogurt, plain
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cottage cheese (low-fat 1%)
|
|
| 453.6 | g |
goat (chevre) cheese
or cream cheese |
|
| 2 | heads |
garlic
roasted and pureed |
*
|
| 473 | ml |
yogurt, plain
|
|
Directions
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 purée 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.
