Coeur a la Creme Recipe

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Coeur a la Creme
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Ingredients
7
Count
Nutrition
130
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat the sweetened cream until soft peaks form. Set aside.
  2. In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla.
  3. Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
  4. Fill the prepared mold(s) with the cream mixture and set over a large plate to drain. If using a sieve, set the sieve over a bowl. Fold the excess cheesecloth over the cream. Cover with plastic wrap and refrigerate for 24 hours.
  5. Unwrap and invert the mold(s) onto a serving plate or plates. Remove the cheesecloth. Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls. Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries.
  6. Variation: In a medium bowl, using a wooden spoon, beat 8 ounces softened mascarpone cheese, 1/2 cup sugar, and 1 teaspoon pure vanilla extract together until smooth and creamy. In a large bowl, beat 1 cup heavy cream until it forms soft peaks. Fold the whipped cream into the mascarpone cheese mixture. Mold, drain, and serve as in the above recipe.
  7. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 130.18 Kcal (545 kJ)
Calories from fat 67.45 Kcal
% Daily Value*
Total Fat 7.49g 12%
Cholesterol 27.68mg 9%
Sodium 29.44mg 1%
Potassium 44.25mg 1%
Total Carbs 14.47g 5%
Sugars 13.61g 54%
Protein 1.85g 4%
Vitamin C 0.2mg 0%
Calcium 22.6mg 2%
Amount Per 100 g
Calories 260.63 Kcal (1091 kJ)
Calories from fat 135.05 Kcal
% Daily Value*
Total Fat 15.01g 12%
Cholesterol 55.43mg 9%
Sodium 58.93mg 1%
Potassium 88.6mg 1%
Total Carbs 28.98g 5%
Sugars 27.24g 54%
Protein 3.7g 4%
Vitamin C 0.5mg 0%
Calcium 45.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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