Ingredients Jump to Instructions ↓

  1. 1 lb Low-fat Cottage Cheese

  2. 1 lb Cheese

  3. 1 ea Purree **

  4. 2 c Plain Yogurt

  5. 2 heads of Roasted Garlic.

  6. 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

  7. 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.


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