Recipes
Return to previous pageCoeur a la Crème with Raspberries
(0 ratings)
- Preparation Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
- Servings: 4
Ingredients
- 1 cup dry curd/dry pressed cottage cheese
- 3/4 cup 1% cottage cheese
- 1/2 cup fat-free sour cream
- 1/4 cup confectioners sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries, divided
- 1 teaspoon fresh lemon juice
- Splenda (or stevia to taste)
Instructions
- In a food processor, combine the dry curd and 1% cottage cheeses and sour cream and puree until smooth, about 30 seconds. Scrape into a large mixing bowl.
- In a medium mixing bowl, whisk together the confectioners' sugar, heavy cream and vanilla until soft peaks form. Gently fold into the cheese mixture.
- Line two small coeur la crème molds with dampened 6-inch squares of cheesecloth. Pack the cheese mixture into the molds (they will be very full), fold the overhanging cheesecloth over the filling and place on a large plate. If you are using a sieve, put the cheese mixture into a sieve lined with a double layer of damp cheesecloth and set over a mixing bowl. Let drain in the refrigerator for 24 hours.
- In a blender or food processor, puree 3/4 cup of the raspberries. Press the raspberries through a fine sieve set over a small mixing bowl, then stir in the lemon juice. Add Splenda or stevia to taste if the raspberry mixture isn't sweet enough.
- To serve, pull back the cheesecloth from the tops of the molds and invert the molds onto dessert plates. Lift off the molds and peel off the cheesecloth. Drizzle the raspberry sauce around the plates and garnish with the remaining berries.
Tips
- Ceramic coeur molds are available at most kitchenware stores, but this dessert can also be molded in ramekins.
