Cranberry Coeur A La Creme
1 pint cottage cheese, sieved
1 cup commercial soured cream
⅛ teaspoon salt
1 envelope unflavored gelatine
¼ cup milk
1 (1-lb.) can Ocean Spray Whole Cranberry Sauce, chilled
Put cottage cheese through sieve. Add to soured cream, add salt. Beat until smooth. Sprinkle gelatine over milk (to soften) in Pyrex cup. Place cup in pan of hot water until gelatine dissolves. Blend into cottage cheese mixture. Rinse small bowl (about 1 pint capacity) with cold water. Pour mixture into bowl. Chill until firm. Unmold when ready to serve. Top with a spoonful of cranberry sauce. Serve remaining sauce in bowl to spoon over wedges.