- 125 g vanilla yogurt
- 125 g cream cheese
- 30 ml caster sugar
- 5 ml vanilla essence
- 100 g cherries, to serve
- Melba toast, to serve
Combine all the ingredients.
Line a heartshaped container with a wet, muslin cloth. Pour the mixture into the cloth and fold it over to close.
Place the heart on a plate allowing the liquid to drain through the holes.
The cheese must be made a day before and allowed to stand for 24 hours to settle.
Remove the cheese, turn over on a plate and remove the cloth. Add the cherries and serve with Melba toast.
Heart moulds with holes at the bottom are available at selected kitchen stores. Alternatively, ask a potter to make one for you or, for a round one, use a plastic cream cheese container – provided you make holes at the bottom for the liquid to steep through.