Coeur à la Crème with Apricot Sauce
2 hr 3 min
This light, creamy French dessert is traditionally made in ceramic heart-shaped molds with perforated bottoms to allow any moisture to drain. But, it’s not necessary to use a special-shaped mold to make this luscious treat at home. In this version, we’ve used individual custard cups and simply lined them with dampened cheesecloth to make un-molding easier. However, if you’d still prefer to use the heart-shaped molds you can use them here instead. Look for them at specialty cooking stores or online. You can make this up to a day ahead and refrigerate. Swap your favorite flavor of jam for the apricot.
Fat-free cream cheese
Powdered sugar (confectioner's)
Fat free whipped topping
Fresh lemon juice
1 Tbsp, chopped
- With an electric mixer on high speed, beat the cream cheese, sugar, and vanilla in a medium bowl until blended. Gently fold in the whipped topping. Cut a sheet of cheesecloth into 4 (8-inch) squares and dampen slightly with cold water. Line 4 (6-ounce) custard cups with the cheesecloth, allowing the excess to overhang. Spoon the cream cheese mixture into the custard cups. Fold the excess cheesecloth over the tops. Refrigerate until just set, about 2 hours or overnight. Bring the jam, water, and lemon juice to a boil in a small saucepan. Cook, stirring constantly, until the mixture melts and thickens slightly, about 3 minutes; let cool. Refrigerate, covered, until ready to use. To serve, invert the molds onto individual plates and peel off the cheesecloth. Serve with the apricot sauce and the mint sprigs.