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Coeur à la Crème

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Prep 15 min
Total 4 hr 15 min
Servings 8

Top velvety individual custards with fresh berries for an attractive, tasty dessert. MORE+ LESS-

By Betty Crocker Kitchens

September 16, 2010

Ingredients

1/4

cup water

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

1/2

cup sugar

teaspoon vanilla

cups fresh raspberries, blackberries, blueberries or combination

Steps

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1

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.
2

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.
3

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.
4

Place serving plate upside down over mold; turn plate and mold over. Remove mold. Garnish with berries.

Expert Tips

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 35

% Daily Value

Total Fat: 4g; 6%
Saturated Fat 2 1/2g 12% Trans Fat 0g
Cholesterol: 15mg; 4%
Sodium: 350mg; 15%
Potassium: 160mg; 5%
Total Carbohydrate: 20g; 7%
Dietary Fiber 2g 8% Sugars 17g
Protein: 11g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 15%; 15%
Calcium: 15%; 15%
Iron: 0%; 0%

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;