Coeur à la Crème
Molds for coeur à la crème (which means "cream heart" in French) are made of white porcelain and are sold in many kitchen supply stores. You can also make this dessert in small individual coeur à la crème molds. Another option is to use a large sieve or strainer instead of the mold.
  • 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 the coeur à la crème mold or a strainer with dampened cheesecloth, leaving a 2-inch 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.

Nutritional Information
Per serving: 335 calories, 4.6g total fat, 2.9g saturated fat, 1.3g monounsaturated fat, 0.2g polyunsaturated fat, 1.8g dietary fiber, 24g protein, 50g carbohydrate, 18mg cholesterol, 834mg sodium.
Good source of: calcium, riboflavin, selenium, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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