Coeur a la Creme
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Coeur a la Creme calories by ingredient
Introduction
A sumptuous dessert for a special occasion. Only 232 calories, 18 g carbs. Gluten-free, too! A sumptuous dessert for a special occasion. Only 232 calories, 18 g carbs. Gluten-free, too!Number of Servings: 8
Ingredients
-
1/4 c water
1 envelope unflavored gelatin
2 c part skim ricotta
8 oz neufchatel cheese
1/2 c splenda
1 tsp vanilla
For garnish:
2 c blueberries, raspberries, blackberries or combination
Tips
If using blueberries, You can heat them until they begin to release their juices. Then pour gently onto the bowl around the perimeter of the coeur a la creme.
Directions
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.