Yield
10 servings (serving size: 1/3 cup crème, 1/4 cup berries, and 2 gingersnaps)

How to Make It

Step 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.

Step 2

Combine first 5 ingredients in a food processor; process until smooth.

Step 3

Sprinkle gelatin over cold water in a saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Remove from heat; cool slightly. Add 1/4 cup cheese mixture to gelatin mixture, stirring with a whisk; add to remaining cheese mixture in processor, and process 1 minute.

Step 4

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.

Step 5

Unfold cheesecloth, and invert cheese mixture onto a serving plate; remove cheesecloth. Serve with berries and gingersnaps.

Step 6

carbo rating: 18

The Complete Step-by-Step Low Carb Cookbook

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