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Healing Kitchen

Coeur a la Creme
The luscious, creamy, heart-shaped dessert called coeur a la creme was definitely due for a makeover. The traditional French recipe is a festival of saturated fats: Fresh cheese, cream cheese, and heavy cream are whipped together, spooned into a performated heart-shaped mold to drain off the whey, and then (when it's firm enough) unmolded and served with a fruit sauce. Luckily for us, supermarkets abound in lower-fat versions of dairy products, allowing us to significantly slim this dessert down. As you will see in the following chart, we reduced the total fat (and the saturated fat) by 90%! The calorie savings do not appear as significant because many of the calories are coming from the sweetened berry puree. If you leave the berry puree out (though we don't recommend it, because it's delicious and a fine source of vitamin C), you can reduce the calorie count to 273 per serving.

PER SERVING
BEFORE
AFTER
Calories
486
335
Dietary fiber (g)
1.5
1.8
Total fat (g)
44
4.6
Saturated fat (g)
28
2.9
Cholesterol (mg)
152
18
Sodium (mg)
458
834

The Ingredients

     2 cups low-fat (1%) cottage cheese  3 tablespoons reduced-fat cream cheese (Neufchatel)  8 ounces nonfat cream cheese  1/4 cup nonfat sour cream  1/2 cup sugar  1/2 teaspoon vanilla extract  1 package (12 ounces) frozen unsweetened strawberries or raspberries  2 tablespoons mild honey
1. In food processor, combine cottage cheese, nonfat and Neufchatel cream cheeses, and process until very smooth. Add sour cream, sugar, and vanilla, processing until well combined.

2. Line heart-shaped coeur a la creme mold or a strainer with dampened cheesecloth, leaving a 2" overhang. Spoon cheese mixture into prepared mold, folding overhang loosely over top. Place on a plate to catch drips and refrigerate for at least 4 hours or overnight.

3. In a food processor, combine berries and honey and process to a smooth puree. (If using raspberries, strain puree through sieve to remove seeds.)

4. To serve, unmold onto serving plate and spoon berry sauce around it. Makes 4 servings.

Author: the Healing Kitchen staff
Date Published: 02/22/2001
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