Greek Yogurt Coeur La Creme

If you're not familiar with this French classic, it's typically a luscious blend of cream cheese and heavy cream, sweetened and topped with a fruit sauce. The French word coeur means heart and this dish (literally "heart of cream") is usually molded in a heart shaped pan, hence the name. And that certainly makes it popular for romantic occasions. Sure, I'm all about chocolate on Valentine's Day but this makes a nice dessert alternative, especially if there's also a box of chocolate candy involved for late evening snacking.

As delicious as the heavy cream version is, I wanted to lighten it up just a bit. And since I'm very fond (read: completely obsessed) with Greek yogurt, I always like seeing what else I can do with it.

My version is not a diet dish - it still uses full fat cheese and yogurt - but it's a little lighter and has a lovely tang. My first thought when I tasted it was that it was almost a cheesecake. And the tangy cream and sweet fruit sauce is completely addictive.

Oh, if you don't have a heart shaped pan or, like me, you don't have room for one more thing in your teensy tiny little kitchen, I'm sure you'll be forgiven for serving this in round form. Enjoy!

by Hungry Couple

Prep Time: 30 Minutes

6069995

Ingredients (4 Servings)

• Cream:
• 8 oz. Cream cheese
• 2 Cups Greek yogurt
• 1/2 Cup powdered sugar
• 1 Teaspoon vanilla
• 1/2 Teaspoon salt
• 
  
• Sauce:
• 1 Pint blueberries
• 2 Tablespoons sugar
• 1/4 Cup water
• Zest of one lemon
• Pinch of salt

Instructions

Using a stand or hand mixer, combine the cream cheese, yogurt, sugar, vanilla and salt until smooth. Place a strainer lined with cheesecloth over a bowl. Spoon the cream mixture into the cheesecloth, drape the edges of the cheesecloth over the top to cover and let sit on the counter for an hour. Empty the liquid that's dripped into the bowl, replace it and refrigerate for 24 hours. Check periodically to empty more of the liquid.

Make the sauce by adding the blueberries, sugar, water, lemon zest and salt to a pot. Cook on medium low heat, stirring frequently, for about 10 minutes or until the sugar has dissolved and the blueberries have softened. Smash about half the berries with the back of a spoon to release their juice and allow to cool.

To serve, unwrap the cheesecloth from the top of the strainer, place a plate on top of the cream and flip over. Peel the cheesecloth off the cream and pour the berry sauce on top.

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