| First thing that came to my mind was Couers A La Creme
(Cream Hearts) 6 6-inch squares of cheesecloth, moistened
1 8-oz package cream cheese, softened
1/2 tsp vanilla
1/2 c sifted powdered sugar
1 c whipping cream
1 recipe peach sauce or raspberry sauce (recipes follow) Line 6 3-inch molds with cheesecloth squares, allowing cloth to overhang. In small mixer bowl, blend cheese and vanilla. Gradually add sugar, beating at high speed on mixer until light and fluffy, In another bowl, beat whipping cream to soft peaks; fold into cheese mixture. Spoon mixture into molds. Cover and chill several hours or overnight. To serve, invert onto plate. Holding onto cheesecloth ends,lift off mold, peel off cheesecloth. Serve with Peach or Raspberry Sauce. Serves 6 Peach Sauce: Heat 1/4 c apricot preserves until melted. Stir in 10 oz frozen peaches, thawed, well drained and chopped, and 2 T orange liqueur. Cover and chill. Makes about 1 cup of sauce Raspberry Sauce: Heat 1/4 c currant jelly until melted. Stir in 10 oz frozen raspberries, thawed, and well drained, and 2 T dry red wine. Cover and chill. Makes about 1 cup of sauce Linda | 
