Mascarpone Yogurt Mousse with Strawberry Coulis

3/4 cup mascarpone cheese
3/4 cup plain yogurt
2 tsp. vanilla
2/3 cup sugar
1/2 cup plain cottage cheese
1 cup strawberries, washed and hulled
2 tbsp. honey

In a large bowl or electric mixer, combine the mascarpone, yogurt, 1 teaspoon of vanilla and half of the sugar. Beat until light and fluffy.

Push the cottage cheese through a sieve and fold into the mascarpone mixture. Using a piece of cheesecloth, line a 2-cup mold. Fill the mold with the cheese mixture, cover and place in the refrigerator overnight.

Save a few strawberries on the side. Place the rest of them in a food processor with the remaining sugar and puree, then strain. Simmer this "coulis" mixture over low heat until slightly thickened. Cool.

Un-mold the cheese onto a large plate and remove the cheesecloth. Pour the strawberry coulis all around and drizzle the honey over the top. Garnish with the extra berries.

Servings: 4