Coeur a la Creme
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1/4 c water1 envelope unflavored gelatin2 c part skim ricotta8 oz neufchatel cheese1/2 c splenda1 tsp vanillaFor garnish:2 c blueberries, raspberries, blackberries or combination
Add water to a medium saucepan. sprinkle gelatin and let stand until softened, about one minute. Heat over low heat stirring about 2 minutes, until gelatin is completely dissolved. Remove from heat and set aside..
In a food processor, add remaining ingredients except berries. Process until very smooth, about 2 minutes. Scrape sides as needed. Gently add gelatin mixture. Line a shallow bowl or heartshaped mold with cheesecloth. Be sure to leave cloth hanging over the sides for easy removal. Pour mixture evenly into mol. and fold cheesecloth edges loosely over the top. Refrigerate until firm at least 5 hours or overnight. When ready to unmold, open cheesecloth covering and place serving dish upside down over the top of bowl. Turn plate and mold over. Remove the mold and cheesecloth. Garnish with berries.
Serving Size: makes 8 portions
Number of Servings: 8
Recipe submitted by SparkPeople user JERSEYGIRL921.
In a food processor, add remaining ingredients except berries. Process until very smooth, about 2 minutes. Scrape sides as needed. Gently add gelatin mixture. Line a shallow bowl or heartshaped mold with cheesecloth. Be sure to leave cloth hanging over the sides for easy removal. Pour mixture evenly into mol. and fold cheesecloth edges loosely over the top. Refrigerate until firm at least 5 hours or overnight. When ready to unmold, open cheesecloth covering and place serving dish upside down over the top of bowl. Turn plate and mold over. Remove the mold and cheesecloth. Garnish with berries.
Serving Size: makes 8 portions
Number of Servings: 8
Recipe submitted by SparkPeople user JERSEYGIRL921.
Nutritional Info Amount Per Serving
- Calories: 232.3
- Total Fat: 10.9 g
- Cholesterol: 39.1 mg
- Sodium: 201.6 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 0.5 g
- Protein: 10.6 g
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