COEUR à LA CRèME

Coeur à la Crème image

Top velvety individual custards with fresh berries for an attractive, tasty dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h15m

Yield 8

Number Of Ingredients 8

Ingredients

1/4 cup water
1 envelope unflavored gelatin (2 teaspoons)
2 cups fat-free cottage cheese
4 oz (half 8-oz package) reduced-fat cream cheese (Neufchâtel)
4 oz (half 8-oz package) fat-free cream cheese
1/2 cup sugar
1 teaspoon vanilla
2 cups fresh raspberries, blackberries, blueberries or combination

Steps:

In 1-quart saucepan, place water; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly.
In food processor, place remaining ingredients except berries. Cover; process 1 to 2 minutes, stopping processor to scrape down sides as needed, until very smooth. Stir in cooled gelatin mixture.
Line 3-cup shallow heart-shaped mold or bowl with cheesecloth, leaving cloth hanging over side of mold. Pour in cheese mixture; fold cloth loosely over top. Refrigerate at least 4 hours until just firm or overnight.
Place serving plate upside down over mold; turn plate and mold over. Remove mold. Garnish with berries.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 17 g, TransFat 0 g