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Coeur à la Crème with Goat Cheese

Yield 10 servings (serving size: 1/3 cup crème, 1/2 cup berries, and 2 gingersnaps)
Serve with an extra-dry French Champagne, which actually tastes slightly sweet.


  • 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

Nutrition Information

  • calories 200
  • caloriesfromfat 19 %
  • fat 4.1 g
  • satfat 1.5 g
  • monofat 1.4 g
  • polyfat 0.9 g
  • protein 12.2 g
  • carbohydrate 28.4 g
  • fiber 3.3 g
  • cholesterol 19 mg
  • iron 1.1 mg
  • sodium 318 mg
  • calcium 201 mg

How to Make It

  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.