Coeur À La Crème Recipe - Cooking Index
Coeur À La Crème Recipe - Cooking Index
| 4 oz | 113g | Cream cheese |
| 1/4 cup | 36g / 1.3oz | Cottage cheese |
| 1/4 | Sour cream | |
| 1/2 cup | 118ml | Heavy cream |
| 2 | Sugar substitute | |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 | Salt |
Poke several holes in bottoms of disposable muffin tins. Wet cheesecloth, wring out and fold in half. Drape cheesecloth over tin and press into molds, leaving a 2-inch overhang along border of tin.
In food processor combine cream cheese, cottage cheese and sour cream until smooth, scraping sides occasionally as needed; transfer to medium bowl.
With an electric beater, whip cream, sugar substitute, vanilla and salt until stiff. In three additions, fold whipped cream into cheese mixture. Divide among tins, cover with overhanging cheesecloth.
Place tin on rack over baking sheet. Refrigerate 24 hours or until solid. To unmold, take cheesecloth off top of molds and invert tin onto a platter. Remove tin and gently pull off cheesecloth. If desired, serve with berry puree, sweetened with sugar substitute.
This recipe yields 6 servings.
Carbohydrates: 2 grams
Net Carbs: 2 grams
Protein: 3 grams
Fat: 16 grams
Calories: 167
Description:
"This rich classic French dessert, traditionally made in a large, heart-shaped mold, is usually served with a strawberry puree."
Source:
Atkins Cookbook at http://atkinscenter.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.