1 1/3 c. cottage cheese (1% milk fat)
6 oz. soft tofu, drained, squeezed dry, and crumbled
1/4 c. plus 1 tbsp. confectioners sugar
1 tbsp. whipping cream
1 tsp. grated lemon peel
1 tsp. vanilla extract
Garnish: 4 lemon slices

In food processor or in a medium mixing bowl combine all ingredients except garnish. Process or beat with electric mixer on medium speed until well blended.

Set sieve over medium mixing bowl and transfer cheese mixture to sieve. Using a wooden spoon, press cheese mixture through sieve into bowl.

Line a coeur a la creme mold with a double thickness of moist (not wet) white cheesecloth or line medium sieve with a triple thickness of dry paper towels. Spoon cheese mixture into mold or sieve and set sieve in medium mixing bowl. Cover mold or sieve with plastic wrap. Refrigerate overnight.

Holding cheesecloth or paper towels, transfer cheese mixture to a 2-cup bowl or mold, setting cheesecloth or paper towels in bottom of bowl or mold. Cover with plastic wrap and refrigerate for 1 hour.

To serve, remove plastic wrap and invert cheese mixture onto serving platter. Carefully remove cheesecloth or paper towels. Garnish cheese mixture with lemon slices.

If lining sieve with paper towels, change paper towel lining once during draining.