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

Source: EatingWell Magazine, March/April 1999


Recipe Summary

8 hrs 30 mins

Nutrition Profile:



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.

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Nutrition Facts

168 calories; protein 6g; carbohydrates 26.2g; dietary fiber 0.9g; sugars 24.3g; fat 4.6g; saturated fat 2.7g; cholesterol 16.5mg; vitamin a iu 166.2IU; vitamin c 26.5mg; folate 23.1mcg; calcium 171.6mg; iron 0.3mg; magnesium 19.6mg; potassium 293.8mg; sodium 149.6mg; thiamin 0.1mg.

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