Coeur à la Crème
SmartPoints® value per serving
If you don’t have coeur à la crème molds, trim four 12-ounce paper cups so they are 3 inches high.
Fat-free cream cheese
Fat free sour cream
Fresh lemon juice
Canned sweetened applesauce
½ cup(s), raspberry or raspberry-orange flavored
- With an electric mixer on medium speed, beat the cream cheese, sour cream, confectioners’ sugar, lemon juice, vanilla, and salt in a medium bowl until very smooth, about 4 minutes, scraping down the bowl once or twice. Press the mixture though a fine-mesh sieve set over a medium bowl.
- Cut four 6 x 8-inch pieces of cheesecloth. Rinse under cold water and wring dry. Line four 3-inch heart-shaped coeur à la crème molds with the cheesecloth, letting it drape over the sides of the molds. Divide the cheese mixture evenly among the molds and smooth the tops. Fold the cheesecloth over the cheese mixture, pressing down lightly. Place the molds in a shallow baking dish to catch any drips and refrigerate at least 4 hours or up to 2 days.
- Unfold the cheesecloth and invert the coeurs onto plates; remove the molds and cheesecloth. Let stand at room temperature 10 minutes. Spoon the sauce around each coeur and garnish with the berries. Serve at once. Yields 1 coeur, 2 tablespoons sauce, and 1⁄4 cup berries per serving.
With a small bamboo skewer, poke about 10 holes in the bottom of each cup. Line the cups with the dampened cheesecloth and proceed as directed in the recipe.