1. Line 4-cup Coeur à la crème mold or other 4-cup mold with several layers of cheesecloth, letting cheesecloth hang over edges; set aside.
2. Position knife blade in food processor bowl; add first 3 ingredients, and process until smooth. Spoon cheese mixture into prepared mold. Fold cheesecloth over top; cover and chill at least 8 hours.
3. To serve, unfold cheesecloth, and invert mold onto a serving plate with a rim. Remove mold and cheesecloth. Spoon Strawberry Sauce around base of cheese mixture.
Yield: 8 servings (about 185 calories per serving).
½ (16 ounce) package frozen unsweetened strawberries, thawed
2 tablespoons sugar
1 ½ tablespoons kirsch or other cherry-flavored brandy
½ teaspoon lemon juice
Position knife blade in food processor bowl; add strawberries, and process until smooth. Stir in sugar, kirsch, and lemon juice.
Yield: 1 cup.
Coeur à la crème is made in a heart-shaped mold containing pencil-size holes in the bottom. The holes allow whey from the cheese mixture to drain. This dessert can be made using any 4-cup mold, but the texture may be softer if it does not drain.