If you like cheesecake, try this traditional French dessert molded into heart shapes.

Susanne A. Davis
Source: EatingWell Magazine, March/April 1999


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.

Associated Recipes

Nutrition Facts

167.7 calories; protein 6g 12% DV; carbohydrates 26.2g 9% DV; exchange other carbs 1.5; dietary fiber 0.9g 4% DV; sugars 24.3g; fat 4.6g 7% DV; saturated fat 2.7g 13% DV; cholesterol 16.5mg 6% DV; vitamin a iu 166.2IU 3% DV; vitamin c 26.5mg 44% DV; folate 23.1mcg 6% DV; calcium 171.6mg 17% DV; iron 0.3mg 2% DV; magnesium 19.6mg 7% DV; potassium 293.8mg 8% DV; sodium 149.6mg 6% DV; thiamin 0.1mg 5% DV.