-
Begin
the day before by making the slimmer's version of cream curds.
-
Dissolve the gelatine in the hot water.
-
Beat
the cottage cheese and yoghurt together and beat in the gelatine
mixture.
-
Turn
the mixture into four 4 oz (100 g) cheese moulds, cover and leave in
a dish in the refrigerator to drain over night.
-
No
moulds ? Use plastic yoghurt pots - they must not be narrower at the
necks than the base, or the 'cheese' won't turn out.
-
Tie
muslin over the tops and invert them.
-
Select
half of the mulberries, choosing the best specimens.
-
Put
the remainder in a pan over low heat until the juice runs.
-
Liquidize in a blender, sieve, stir in the sugar and pour the juice
over the whole fruit.
-
Leave
to cool, then chill.
-
Turn
out the cheese moulds and serve with the mulberries.
