October 25, 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.

2. Line a heart-shaped ceramic coeur à la crème mold (or a 4 to 6 cup sieve set over a bowl) with a double layer of dampened cheesecloth that overhangs the mold. Spoon the cream cheese mixture into the mold, wrap the cheesecloth over and place the mold on a plate to drain. Refrigerate for four to six hours or overnight.

3. Unfold the cheesecloth and invert the mold onto a serving plate. Remove the mold and peel off the cheesecloth.

Nutrition per serving: 183 calories, 5.6g total fat (3.6g saturated), 20mg cholesterol, 0g dietary fiber, 18g carbohydrate, 15g protein, 538mg sodium.

Good source of: riboflavin, vitamin B12.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.