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Recipe Name: Savory Coeur A La Creme Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 32

32 Ounce(s) Plain low-fat yogurt, 1
1/2 Cup(s) Port or other sweet red wine
2 Tablespoon(s) Grated fresh yellow onion
8 Ounce(s) Nonfat cream cheese, 1
package softened
8 Ounce(s) Reduced-fat cream cheese, 1
1 Ounce(s) Dry ranch-flavored salad
dressing mix 1
1 Envelope unflavored gelatin
1/4 Cup(s) Cold water
Fresh herbs, optional such
Chives, oregano basil and
Mint leaves
Place a colander in a 2-quart glass measure or bowl. Line colander
with 4 layers of cheesecloth, letting cheesecloth hang over the edge
of colander. Spoon the yogurt into colander. Cover loosely with
plastic wrap; refrigerate 12 hours. Spoon drained yogurt into a bowl,
and set aside; discard cheesecloth and liquid. Moisten another 3
layers of cheesecloth in wine; squeeze excess wine from cheesecloth
until barely damp, reserving 2 tablespoons of wine. Line a 4-cup
gelatin mold or heart-shaped cake pan with the dampened cheesecloth,
letting cheesecloth hang over edge of mold, and set aside. Combine
reserved 2 tablespoons of wine, grated onion, cream cheeses, and salad
dressing mix in a large bowl; beat at low speed of a mixer until
smooth. Stir in drained yogurt; set aside. 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. Stir 2
tablespoons yogurt mixture into gelatin mixture with a wire whisk. Add
gelatin mixture to remaining yogurt mixture, stirring well. Spoon
yogurt mixture into prepared mold. Fold cheesecloth over top of yogurt
mixture, and chill up to 24 hours (mixture will get a rubbery texture
if chilled more than 24 hours). Yield: 32 servings (serving size: 2
tablespoons). Per serving: 59 Calories; 2g Fat (35% calories from
fat); 4g Protein; 6g Carbohydrate; 7mg Cholesterol; 96mg Sodium
Serving Ideas : Serve with heart-shaped lahvosh or plain crackers.
NOTES : To serve, unfold cheesecloth, and invert mold onto a serving
plate; discard cheesecloth. Garnish with fresh herbs, if desired.
Recipe by: Cooking Light, April 1995, page 78 Posted to MC-Recipe
Digest V1 #404 by on Jan 28, 1997.

Nutrition (calculated from recipe ingredients)
Calories: 27
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 2.4mg
Sodium: 79.4mg
Potassium: 100.7mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 2.1g
Protein: 2.4g

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