Instructions: Estimated Time: 30 min

1 Beat the cream cheese, 1/2 of the vanilla extract and 1/2 of the sugar together until smooth and aerated. Rub the cottage cheese through a fine sieve with a rubber spatula and add to the cream cheese along with the yogurt. Fold mixture until well blended.

2 Cut double thick sheets of cheesecloth into 8 - -inch squares. Moisten the cheesecloth and line each mold allowing the cloth to lap over the edges. Divide the cheese mixture into the dishes. Place the molds onto a deep plate or in a baking dish and refrigerate and allow to drain overnight until firm enough to hold their own shape.

3 Cut a "V" shape into the strawberries and remove the stem.

4 Slice the strawberries lengthwise into thin heart-shaped slices. Reserve the larger slices (about half of the total slices) to garnish the plates.

5 Place the remaining strawberry slices in a food processor with the remaining sugar and puree until smooth. Strain the puree through a very fine sieve into a small sauce pan.

6 Bring the puree to a simmer and cook to a medium sauce consistency.

Remove from the heat, add the remaining vanilla extract and chill.

7 Carefully unmold the cheese hearts onto the center of each serving plate.

8 Surround with the strawberry sauce and drizzle thin ribbons of honey over the cream hearts using the tip of a paring knife. Garnish with the reserved strawberry slices and mint sprigs before serving.

Serves: 2 - 13 oz portions

Yield: 1 3/4 lb

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