Coeur a La Creme for Diabetics

Coeur a La Creme for Diabetics

Ingredients:
yogurt, greek, plain, nonfat
cheese, ricotta, whole milk
orange juice, raw
vanilla extract
strawberries, raw

Directions:
Using a food processor or electric mixer, combine the yogurt and ricotta cheese; process until smooth.
Line a colander or basket with a double layer of cheese cloth, letting cloth hang over the edges.
Spoon the cheese mixture into the colander.
Fold cheese cloth over top and place colander over a bowl or baking dish to catch the whey.
Refrigerate for 24 hours.
Scrape the cheese from the cheesecloth and add the lemon zest and vanilla.
Mix well.
Line a 3 cup heart-shaped mold (or the draining basket) with cheese cloth, again allowing cloth to hang over the edges.
Spoon the cheese mixture into the mold, smoothing the top with the back of a spoon.
Fold cheesecloth over cheese; chill for 3 hours.
To serve, unfold cheesecloth and invert mold onto a serving platter.
Remove cheesecloth.
Surround with the berries.