Raspberry Coeur A La Creme - cooking recipe

Ingredients

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

Preparation

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.