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)
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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
- Line a 4-cup coeur à la crème mold with a double layer of damp cheesecloth; allow cheesecloth to extend over edge of mold.
- 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.
- To serve, unfold cheesecloth, and invert molded cheese mixture onto a serving plate; remove cheesecloth. Serve with berries and gingersnaps.
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