Coeurs a la Creme

Coeurs a la Creme

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From: EatingWell Magazine, March/April 1999

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

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 8-ounce package reduced-fat cream cheese, softened
  • ½ cup sugar
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups nonfat plain yogurt
  • Strawberry Sauce, and/or Mango Sauce (recipes follow)
  • Julienned lemon zest and mint sprigs, for garnish


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  1. 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.)
  2. 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.
  3. Spoon mixture into the prepared molds. Cover with plastic wrap; drain in the refrigerator overnight.
  4. 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

Nutrition information

  • Per serving: 168 calories; 5 g fat(3 g sat); 1 g fiber; 26 g carbohydrates; 6 g protein; 23 mcg folate; 17 mg cholesterol; 24 g sugars; 166 IU vitamin A; 26 mg vitamin C; 172 mg calcium; 0 mg iron; 150 mg sodium; 294 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate, 1 fat, ½ reduced-fat milk

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