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Cheese Hearts with Strawberry Sauce

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Cheese Hearts with Strawberry Sauce

Prep Time:


  • Strawberries, raw | 8.00 NLEA serving
  • Cottage cheese (Low Fat) | 5.00 oz
  • Low fat vanilla yogurt | 0.67 cup 8 fl oz
  • Egg, white, raw | 1.00 large
  • Powdered sugar | 2.00 tbsp unsifted
  • Orange juice, raw | 4.00 tbsp
  • Granulated sugar | 3.00 tsp
Nutrition Facts (Per Serving)

Calories per serving: 154.54 mg

Fat per serving: 1.44 g

Saturated fat per serving: 0.48 g

Protein per serving: 7.50 g

Sodium per serving: 149.89 mg

Cholesterol per serving: 2.77 g


  1. Line 4 heart-shaped moulds with clean muslin (cheesecloth). Place a sieve (strainer) over a mixing bowl and using the back of a metal spoon press through the cottage cheese. Mix in the yogurt.
  2. Whisk the egg white until stiff. Flod into the cheese, with the castle (superfine) sugar and vanilla (extract).
  3. Spoon the cheese mixture into the moulds and smooth over the tops. Place on a wire rack over a tray and leaves to chill for 1 hours until firm and drained.
  4. Meanwhile make the sauce.
  5. Wash the strawberries under cold running water. Reserving a few strawberries for decoration, hull and chop the remainder. Place the strawberries in a blender or food processor until smooth. Alternatively, push through a sieve (strainer) to puree. Mix with the icing sugar powdered to taste.Cover and leave to chill until required.
  6. Remove the cheese hearts from the moulds and transfer to serving plates. Remove the muslin (cheesecloth), decorate with strawberries and geranium leaves and serve with the sauce.

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