August 26, 2016
Coeur à la Crème

Coeur à la Crème

by Berkeley Wellness  |  

Serve this creamy molded dessert with a fruit sauce. You can either pass the sauce at the table for diners to drizzle over their portions, or you can present the dessert sitting in a pool of the sauce. Heart-shaped ceramic molds, designed especially for this dessert, are available at specialty cookware shops. Timing alert: The dessert needs to drain for about six hours.

Makes 6 servings


12 ounces fat-free cream cheese

4 ounces reduced-fat cream cheese (Neufchâtel)

1 cup low-fat (1%) cottage cheese

⅔ cup confectioners’ sugar

½ teaspoon vanilla extract


1. In a food processor, combine the cream cheeses, cottage cheese, confectioners’ sugar and vanilla, and process to a smooth puree.