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Coeur à la Crème
From New New York Times Cookbook, by Craig Claiborne

Note: This is an enchanting dessert that must be made in a special heart mold. The molds are generally available wherever imported housewares are sold. This is a fine dish for Valentine's Day.


1 pound cottage cheese
1 pound cream cheese, softened
Pinch of salt
2 cups cream
Crushed strawberries, fresh or frozen and defrosted


Combine thoroughly the cottage cheese, cream cheese and salt. Gradually add the cream, beating constantly until the mixture is smooth.

Turn the mixture into individual heart-shaped baskets or molds (which have been lined with one layer of cheesecloth) with perforated bottoms. Place on a deep plate and refrigerate to drain overnight. One large basket may be used.

When ready to serve, unmold the hearts onto chilled plates and serve with crushed sweetened strawberries. Garnish, if desired, with whole fresh strawberries.

Yield: 6 servings

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