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[Obesity Discussion]

COEUR À LA CRÈME

Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:00:00

Calories: 168
Fat: 16 grams
Protein: 3 grams
Carbohydrates: 2 grams
Fiber: 0 grams
Net Carbs: 2 grams
4 ounces cream cheese
1/4 cup cottage cheese
1/4 sour cream
1/2 cup heavy cream
4 teaspoons granular sugar substitute
1 teaspoon vanilla extract
Pinch salt
1. To prepare molds: Poke several holes in bottoms of
disposable muffin tins. Wet cheesecloth, wring out and
fold in half. Drape cheesecloth over tin and press into
molds, leaving a 2" overhang along border of tin. Set
aside.
2. To prepare Coeur: In a food processor, pulse cream
cheese, cottage cheese and sour cream until smooth,
scraping sides occasionally as needed. Transfer to large
bowl and set aside.
3. In another medium bowl, with an electric mixer on
medium-high speed, whip cream, sugar substitute,
vanilla and salt until stiff peaks form, about 4 minutes. In
three additions, fold whipped cream into cheese
mixture. Divide among tins, cover with overhanging
cheesecloth.
4. Place tin on rack over baking sheet. Refrigerate for 12
to 24 hours or until solid. If desired, serve with a berry
pure, sweetened with sugar substitute.
This classic French dessert, traditionally made in a heart-shaped
mold, is usually served with a strawberry pure.

Atkins - COEUR À LA CRÈME

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