Coeur à la Crème

Top velvety individual custards with fresh berries for an attractive, tasty dessert.

Coeur à la Crème

BettyCrockerRecipe by BettyCrocker

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15 minutes

4 hours 15 minutes

8 servings (scant 1/3 cup crème and 1/4 cup berries each)

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Nutrition Info

  • 1 Serving
  • 160
  • 4g
    (Saturated Fat 2 1/2g, Trans Fat 0g)
  • 15mg
  • 350mg
  • 20g
    (Dietary Fiber 2g, Sugars 17g)
  • 11g
  • Percent Daily Value*
  • 8%
  • 15%
  • 15%
  • 0%
  • Exchanges
  • 1/2
  • 1 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Kitchen Tips

    This classic French dessert will remind you of a very creamy no-bake cheesecake minus the crust. It can be made up to 2 days ahead.

  • Coeur à la crème molds can be found in gourmet shops. They are heart-shaped with holes in the bottom so liquid can drip off as the mold chills.

Ingredients

  • 1/4  cup water
  • 1  envelope unflavored gelatin (2 teaspoons)
  • 2  cups fat-free cottage cheese
  • 4  oz (half 8-oz package) reduced-fat cream cheese (Neufchâtel)
  • 4  oz (half 8-oz package) fat-free cream cheese
  • 1/2  cup sugar
  • 1  teaspoon vanilla
  • 2  cups fresh raspberries, blackberries, blueberries or combination

Directions

  1. 1In 1-quart saucepan, place water; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly.
  2. 2In food processor, place remaining ingredients except berries. Cover; process 1 to 2 minutes, stopping processor to scrape down sides as needed, until very smooth. Stir in cooled gelatin mixture.
  3. 3Line 3-cup shallow heart-shaped mold or bowl with cheesecloth, leaving cloth hanging over side of mold. Pour in cheese mixture; fold cloth loosely over top. Refrigerate at least 4 hours until just firm or overnight.
  4. 4Place serving plate upside down over mold; turn plate and mold over. Remove mold. Garnish with berries.

Categories: Course, Desserts, Custards & Puddings

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