Coeur À La Crème With Goat Cheese – a delicious recipe with nonfat block cream cheese, nonfat ricotta cheese, nonfat sour cream, powdered sugar, chu00e8vre, unflavored gelatin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line a 4-cup coeur a la creme 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.
952
kcal
Calories
51
g
Fat
113
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/3 cups nonfat block cream cheese, 1 cup nonfat ricotta cheese, 1 cup nonfat sour cream, 1/2 cup sifted powdered sugar, and more.
Yes, Coeur À La Crème With Goat Cheese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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