Raspberry Coeur A La Creme

Total Time: 6 hrs Cook Time: 6 hrs

Ingredients

• Servings: 6
• 10 ounces frozen raspberries in light syrup, thawed
• 1 cup skim milk
• 1 ounce unflavored gelatin
• 8 ounces neufchatel cheese, softened
• 1/2 cup sugar
• 8 ounces fat free raspberry yogurt
• vegetable oil cooking spray
• 2 teaspoons cornstarch
• fresh raspberry

Recipe

• 1 drain the raspberries and reserve the syrup. set aside.
• 2 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.
• 3 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.
• 4 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.