1. beat Neufchatel, cottage and ricotta cheeses in
bowl until fairly smooth. On low speed, beat in
yogurt.
2. Line sieve or colander with double layer of
cheesecloth. Place over large bowl. Scrape cheese
mixture into lined sieve. Fold ends of cheesecloth
over; cover with plastic wrap. Fit plate or bowl over
cheese mixture; top with 1 pound can. Refrigerate
overnight; discard drained liquid as it accumulates.
3. Turn cheese mixture into bowl. Stir in sugar, rind,
vanilla. Line 4-cup heart or other mold with plastic
wrap. Top with double-layered cheesecloth. Fill with
cheese mixture. Fold ends of cheesecloth and wrap over
top. Refrigerate at least 4 hours or overnight.
4. Unwrap mold. Invert platter over mold; turn over.
Remove mold, plastic wrap and cheesecloth. Surround
with sauce; garnish with berries.
*** STRAWBERRY SAUCE ***
Puree frozen strawberries in syrup, thawed, almond
extract in small food processor or blender.
NOTE: Berry juice causes Coeur to separate; serve
berries around sides.
