If you like cheesecake, try this traditional French dessert molded into heart shapes. Source: EatingWell Magazine, March/April 1999

Susanne A. Davis


Ingredient Checklist


Instructions Checklist
  • Cut a double thickness of cheesecloth into eight 5-by-8-inch pieces. Line 8 individual coeur a la creme molds (see Note) with cheesecloth, leaving a generous amount of overhang. Line a baking sheet with sides with several layers of paper towels. Place a large wire rack on baking sheet and set prepared molds on rack. (Alternatively, cut the sides of eight 12-ounce paper cups to make shorter cups 2 to 3 inches high. With a toothpick, punch about 10 holes slightly with the toothpick. Line cups with cheesecloth and place on rack.)

  • Combine cream cheese, sugar, lemon zest and vanilla in a food processor and process until very smooth, scraping down sides occasionally. Add yogurt and process to blend.

  • Spoon mixture into the prepared molds. Cover with plastic wrap; drain in the refrigerator overnight.

  • To serve, invert coeurs a la creme onto dessert plates and carefully remove cheesecloth. Surround with sauce and garnish with lemon zest and mint.


Make Ahead Tip: Prepare through Step 3 up to 2 days in advance.

Equipment: 8 coeur à la crème molds or 12-ounce paper cups

Coeur a la Creme molds can be mail-ordered from www.cookswares.com.

Nutrition Facts

168 calories; 4.6 g total fat; 2.7 g saturated fat; 17 mg cholesterol; 150 mg sodium. 294 mg potassium; 26.2 g carbohydrates; 0.9 g fiber; 24 g sugar; 6 g protein; 166 IU vitamin a iu; 26 mg vitamin c; 23 mcg folate; 172 mg calcium; 20 mg magnesium;