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Coeur A La Creme

Categories:
desserts, puddings & custards

2 cups plain nonfat yogurt
1 package Neufchatel; (8 ounces)
cheese; softened
2 tablespoons chopped fresh or
2 teaspoons dried dill weed
2 tablespoons chopped fresh or
2 teaspoons dried chervil
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Line 3-cup mold that has holes in bottom or 6-inch strainer with double-thickness cheesecloth or single paper coffee filter. Place mold in dish. Beat yogurt and cheese in medium bowl on medium speed until smooth. Stir in remaining ingredients. Mound mixture in mold. Cover mold and dish and refrigerate at least 24 hours. Unmold onto serving plate. Serve with cucumber slices and crackers if desired. ABOUT 2-1/4 CUPS SPREAD.




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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 36 servings

Preparation Time: 0:00




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