Coeur à la Crème with Goat Cheese

Serve with an extra-dry French Champagne, which actually tastes slightly sweet.

Yield: 10 servings (serving size: 1/3 cup crème, 1/2 cup berries, and 2 gingersnaps)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 19%
  • Fat: 4.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 12.2g
  • Carbohydrate: 28.4g
  • Fiber: 3.3g
  • Cholesterol: 19mg
  • Iron: 1.1mg
  • Sodium: 318mg
  • Calcium: 201mg


  • 1 1/3 cups nonfat block cream cheese
  • 1 cup nonfat ricotta cheese
  • 1 cup nonfat sour cream
  • 1/2 cup sifted powdered sugar
  • 2 ounces chèvre (goat cheese)
  • 1 teaspoon unflavored gelatin
  • 1/4 cup water
  • 5 cups berries (such as raspberries, blueberries, or sliced strawberries)
  • 20 gingersnaps


  1. Line a 4-cup coeur à la crème mold with a double layer of damp cheesecloth; allow cheesecloth to extend over edge of mold.
  2. Place first 5 ingredients in food processor, and process until smooth. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Remove from heat; let cool slightly. Add 1/4 cup cheese mixture to gelatin mixture, stirring with a wire whisk; add to remaining cheese mixture in processor, and process 1 minute. Spoon cheese mixture into prepared mold. Fold cheesecloth over top of cheese mixture; place mold in a shallow dish, and chill at least 12 hours.
  3. To serve, unfold cheesecloth, and invert molded cheese mixture onto a serving plate; remove cheesecloth. Serve with berries and gingersnaps.
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