Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield
32 servings (serving size: 2 tablespoons)

How to Make It

Step 1

Place a colander in a 2-quart glass measure or bowl. Line colander with 4 layers of cheesecloth, letting cheesecloth hang over the edge of colander. Spoon the yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon drained yogurt into a bowl, and set aside; discard cheesecloth and liquid.

Step 2

Moisten another 3 layers of cheesecloth in wine; squeeze excess wine from cheesecloth until barely damp, reserving 2 tablespoons of wine. Line a 4-cup gelatin mold or heart-shaped cake pan with the dampened cheesecloth, letting cheesecloth hang over edge of mold, and set aside.

Step 3

Combine reserved 2 tablespoons of wine, grated onion, cream cheeses, and salad dressing mix in a large bowl; beat at low speed of a mixer until smooth. Stir in drained yogurt; set aside.

Step 4

Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Remove from heat; let cool slightly. Stir 2 tablespoons yogurt mixture into gelatin mixture with a wire whisk. Add gelatin mixture to remaining yogurt mixture, stirring well.

Step 5

Spoon yogurt mixture into prepared mold. Fold cheesecloth over top of yogurt mixture, and chill up to 24 hours (mixture will get a rubbery texture if chilled more than 24 hours).

Step 6

To serve, unfold cheesecloth, and invert mold onto a serving plate; discard cheesecloth. Garnish with fresh herbs, if desired. Serve with heart-shaped lahvosh or plain crackers.

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