Raspberry Coeur A La Creme

A way to use up those raspberries just coming ripe or to use frozen ones. the recipe is from the cooking light cookbook 1992

Steps

Drain the raspberries and reserve the syrup.

Set aside.

Combine the milk and 2 tsp of syrup in small saucepan.

Sprinkle gelatin over the mixture.

Let stand 1 minute.

Cook over low heat until the gelatin dissolves , stirring constantly.

Remove from heat and let cool.

Postion knife blade in food processor.

Add the cheese , sugar , yogurt , and gelatin mix.

Process until smooth.

Pour mix in a 4 cup heart shaped mold coated with cooking spray.

Cover and chill until firm.

Combine remaining raspberry syrup and corn starch in a small nonaluminum saucepan.

Stir with wire whisk until well blended.

Bring to a boil.

Cook over medium heat until thickened , stirring constantly.

Gently stir in reserved raspberries.

Cover and chill.

Unmold gelatin mix onto serving platter.

Garnish with fresh raspberries if desired serve with raspberry sauce.

Ingredients

frozen raspberries in light syrup, skim milk, unflavored gelatin, neufchatel cheese, sugar, fat free raspberry yogurt, vegetable oil cooking spray, cornstarch, fresh raspberry