Coeur A La Creme Four Ways

This was another favorite dessert Gene enjoyed and you can see why by the high fat ingredients!  Do not substitute low fat for the whole fat items.  I have included my recipe, a chocolate one that sounds delicious but I have not tried yet as well as one from the Inn at Little Washington in Virginia using mascarpone and Chambord.

I have just added (7-27-13) a lowfat version of this dessert from the American Diabetes Association’s The New Family Cookbook for People with Diabetes.  I was able to calculate Weight Watcher’s PointsPlus Value of 5 per serving which includes 2 tbsp. of sauce (serves 6).

My Coeur A La Creme

  • 8 oz. cream cheese
  • 2 tbsp. confectioners’ sugar
  • 1 tsp. vanilla
  • pinch of salt
  • 2/3 cup sour cream
  • 1/3 cup whipping cream, whipped
  • 1 egg white
  • fresh strawberries or raspberries

In a chilled bowl, beat together the cream cheese, sugar, vanilla and salt.  In another bowl, mix together the sour cream and whipped cream (whipped).  In a third bowl, beat the egg white until frothy.  Fold the egg white into the whipped cream mixture and gently fold into the cream cheese mixture.  Line 6 heart-shaped 3-inch molds with dampened cheesecloth and press mixture into the molds, cover the tops and chill overnight.

To serve, invert each mold onto individual plates and garnish with strawberries or raspberries.

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Chocolate Coeur A La Creme

  • 1 cup heavy cream
  • 1/2 tsp. vanilla
  • 1/4 cup confectioners’ sugar
  • 1/2 lb. cream cheese, at room temperature
  • 2 oz. semisweet chocolate, chopped and melted

Beat the heavy cream and vanilla in a mixing bowl at medium speed until soft peaks form.  Add the confectioners’ sugar and continue beating until stiff peaks form.  Set aside.

In another mixing bowl, beat the cream cheese until fluffy.  Add the melted chocolate and beat until smooth, scraping down the sides as needed.  Fold in the whipped cream.

Line each heart shaped mold with dampened cheesecloth.  Divide the chocolate cream mixture evenly among the molds.  Cover the tops with extra cheesecloth and refrigerate overnight.

Recipe by

Mascarpone Coeur A La Creme

  • 8 oz. mascarpone cheese (can substitue cream cheese), softened
  • 2 tbsp. raspberry liqueur, such as Chambord
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • 1-1/4 cups heavy cream, plus additional for garnish
  • 2/3 cup confectioners’ sugar
  • raspberry puree (see below) optional
  • raspberries and mint sprigs, for garnish

With an electric mixer, combine the cheese, liqueur, lemon juice and vanilla.  Do not overbeat as the mascarpone will separate.

Beat the cream at medium speed until it barely begins to hold its shape.  Gradually add the confectioners’ sugar, beating to medium peaks.  Gradually fold the whipped cream into the cheese mixture.

Line the heart shaped molds with dampened cheesecloth.  Divide the cheese mixture evenly among the molds.  Wrap cheesecloth over it and refrigerate overnight.

Recipe by

Raspberry Puree

Combine 2 pints of raspberries, 1/2 cup sugar and lemon juice to taste.  Cook over medium heat, stirring occasionally, until the mixture has thickened.

Pour the berry mixture through a fine-meshed strainer into a bowl to remove the seeds.   Press down on the mixture to get as much liquid as you can.  Refrigerate until ready to serve.

To serve, invert each mold on a serving plate and remove the cheesecloth.  Spoon raspberry puree around the cheese hearts and garnish with fresh raspberries and mint sprigs.

To make little hearts, pour 3 large drops of heavy cream onto the sauce, about half an inch apart along one side of each dessert.  Draw the tip of a paring knife through each drop of cream to form the crevice and point of a heart.  I need a little practice with my hearts!

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Served with my Chocolate Cake with Ganahe Frosting.

IMG_2508 IMG_2505

DSC_0117 DSC_0116

Low Fat Coeur A La Creme

  • 12 oz. low fat cream cheese
  • 1 tsp. lemon juice
  • 1/4 cu[ fat-free evaporated milk, chilled
  • 1 tbsp. brown sugar
  • 1/2 tsp. maple-flavored extract

Puree the cream cheese with the lemon juice, evaporated milk, brown sugar and maple extract and blend until smooth.  Place the cheese mixture in a strainer and set over a bowl.  Chill 8 hours to allow liquid to drain; discard the liquid.  Shape cheese into a ball and place in center of a small bowl.  Pour 1/4 cup strawberry sauce (see below) over the cheese and garnish with fresh berries.

Strawberry Sauce:

  • 1/2 lb. frozen unsweetened strawberries, thawed or use fresh
  • 1 tbsp. sugar
  • 1 tsp. lemon juice

Puree all ingredients including 2 tbsp. water.  Chill and stir before serving.

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