Coeurs a la Creme

From EatingWell: March/April 1999 — Subscribe Now!

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

8 servings

Active Time: 25 minutes

Total Time: 8 1/2 hours (includes chilling)

Nutrition Profile

Ingredients

1 8-ounce package reduced-fat cream cheese, softened
1/2 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

Preparation

Cut a double thickness of cheesecloth into eight 5-by-8-inch pieces. Line 8 individual coeur à la crème 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 à la crème onto dessert plates and carefully remove cheesecloth. Surround with sauce and garnish with lemon zest and mint.

Tips & Notes

Make Ahead Tip: Prepare through Step 3 up to 2 days in advance. | Equipment: 8 coeur Ã la crÃ¨me molds or 12-ounce paper cups

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

Nutrition

Per serving: 144 calories; 5 g fat (3 g sat, 1 g mono); 17 mg cholesterol; 21 g carbohydrates; 6 g protein; 1 g fiber; 118 mg sodium; 115 mg potassium.

Nutrition Bonus: Vitamin C (48% daily value).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 other carbohydrate, 1 fat, 1/2 reduced-fat milk