Coeur à la Crème

 

1/4

cup water

1

envelope unflavored gelatin (2 teaspoons)

2

cups fat-free cottage cheese

4

oz (half 8-oz package) reduced-fat cream cheese (Neufchâtel)

4

oz (half 8-oz package) fat-free cream cheese

1/2

cup sugar

1

teaspoon vanilla

2

cups fresh raspberries, blackberries, blueberries or combination

• 1 In 1-quart saucepan, place water; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly.
• 2 In food processor, place remaining ingredients except berries. Cover; process 1 to 2 minutes, stopping processor to scrape down sides as needed, until very smooth. Stir in cooled gelatin mixture.
• 3 Line 3-cup shallow heart-shaped mold or bowl with cheesecloth, leaving cloth hanging over side of mold. Pour in cheese mixture; fold cloth loosely over top. Refrigerate at least 4 hours until just firm or overnight.
• 4 Place serving plate upside down over mold; turn plate and mold over. Remove mold. Garnish with berries.