Top velvety individual custards with fresh berries for an attractive, tasty dessert.
envelope unflavored gelatin (2 teaspoons)
cups fat-free cottage cheese
oz (half 8-oz package) reduced-fat cream cheese (Neufchâtel)
oz (half 8-oz package) fat-free cream cheese
cups fresh raspberries, blackberries, blueberries or combination
In 1-quart saucepan, place water; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly.
In food processor, place remaining ingredients except berries. Cover; process 1 to 2 minutes, stopping processor to scrape down sides as needed, until very smooth. Stir in cooled gelatin mixture.
Line 3-cup shallow heart-shaped mold or bowl with cheesecloth, leaving cloth hanging over side of mold. Pour in cheese mixture; fold cloth loosely over top. Refrigerate at least 4 hours until just firm or overnight.
Place serving plate upside down over mold; turn plate and mold over. Remove mold. Garnish with berries.
This classic French dessert will remind you of a very creamy no-bake cheesecake minus the crust. It can be made up to 2 days ahead.
Coeur à la crème molds can be found in gourmet shops. They are heart-shaped with holes in the bottom so liquid can drip off as the mold chills.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.