Coeur La Crme

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{"ops":[{"insert":"1 (15-ounce) carton part-skim ricotta cheese\n1 (8-ounce) package Neufchtel (Philadelphia Cream) cheese, softened\n2 tablespoons powdered sugar\nStrawberry sauce\n"}]}


{"ops":[{"insert":"1. Line 4-cup Coeur la crme mold or other 4-cup mold with several layers of cheesecloth, letting cheesecloth hang over edges; set aside.\n\n2. Position knife blade in food processor bowl; add first 3 ingredients, and process until smooth. Spoon cheese mixture into prepared mold. Fold cheesecloth over top; cover and chill at least 8 hours.\n\n3. To serve, unfold cheesecloth, and invert mold onto a serving plate with a rim. Remove mold and cheesecloth. Spoon Strawberry Sauce around base of cheese mixture.\n\nYield: 8 servings (about 185 calories per serving).\n\nStrawberry Sauce:\n\n (16 ounce) package frozen unsweetened strawberries, thawed\n2 tablespoons sugar\n1 tablespoons kirsch or other cherry-flavored brandy\n teaspoon lemon juice\n\nPosition knife blade in food processor bowl; add strawberries, and process until smooth. Stir in sugar, kirsch, and lemon juice.\n\nYield: 1 cup.\n\n"},{"attributes":{"italic":true},"insert":"Coeur la crme is made in a heart-shaped mold containing pencil-size holes in the bottom. The holes allow whey from the cheese mixture to drain. This dessert can be made using any 4-cup mold, but the texture may be softer if it does not drain."},{"insert":"\n"}]}

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