Coeur à la crème with Greek yogurt
By Mardi Michels, Blogue: Eat. Live. Travel. Write.
I am thrilled to be posting here and am looking forward to sharing a number of recipes I have developed using the Liberté product line. For this, my first post, being so close to St Valentine’s Day, I couldn’t ignore the sea of red, hearts and “romantic” meal ideas we are surrounded by even before the Christmas decorations have been taken down. And what's more appropriate than a heart-shaped dessert? I wanted to rethink a simple recipe that my mum has been making for many years. It’s a classic French dessert – Coeur à la crème- typically made with cream cheese, mascarpone, cream and a little powdered sugar. By substituting 0% Plain Greek Yogurt for the mascarpone, you end up with a much lighter dessert with a smoother texture and all the flavour of the original. The fact that I almost always have Greek yogurt on hand and almost never have mascarpone means that it's a dessert I can make with very little notice whether it's a special occasion or not!
I have always loved Coeur à la crème because it is surprisingly delicious, considering it only has a very few ingredients. Even if you don't have the heart-shaped moulds to make them in, you can always make them in little ramekins (no cheesecloth required) - they're just as cute! I have served these today with fresh raspberries and some raspberry coulis (thawed frozen raspberries, pushed through a sieve and mixed with a couple of tablespoons of sifted powdered sugar is a quick coulis) but you can use any fruit coulis, sauce or even jam that you like. Or, you know, if you're feeling decadent, you can always serve it with a hot chocolate sauce, or even caramel. It's a very versatile dessert in terms of toppings and because it is so plain and not too sweet, you can dress it up or down as you please. I've even been known to eat these for breakfast, with some fresh fruit and a sprinkle of granola - it's like a very decadent yogurt parfait ;)
If you need any more reasons to stop what you are doing and make this right now, can I tell you how it takes just 5 minutes to whip up? Sure, they need a few hours in the fridge to firm up and, ideally the heart-shaped ones need overnight, but there couldn't be a more simple dessert. It's elegant, tasty AND easy - what more could you want?
Coeur à la crème with Greek yogurt
Makes 6-8 individual serves
- 250 g cream cheese, softened
- 1 cup Liberté 0% Greek yogurt, drained
- 1/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla essence
- 1 cup heavy (35%) whipping cream
6 heart-shaped ceramic moulds
Cheesecloth, to line the moulds or 6-8 ceramic ramekins
- Wet the cheesecloth and squeeze out excess water.
- Line each mould with a piece of the cheesecloth and set aside.
- With a hand-held electric beater or using a stand mixer fitted with the paddle attachment, beat the cream cheese and yogurt until well combined.
- Add the powdered sugar and vanilla, beating until the mixture is smooth.
- In a separate bowl, whip the cream until it forms soft peaks, then slowly fold the cream into the cream cheese mixture.
- Spoon the mixture into the moulds or ramekins and cover with plastic wrap. If you are using the moulds, you will want to set them on a tray or plate so they can drain.
- Refrigerate for 6 hours to overnight.
- If using the moulds, turn each heart upside down onto a plate and unmold.
- Serve with fruit coulis or other toppings of your choice.
Mardi Michels is a full-time teacher of French at the elementary-school level in Toronto. She blogs at eat. live. travel. write.where she chronicles her culinary adventures near and far!