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Recipe

Orange Coeurs A La Creme with Strawberry Raspberry Sauce

serves
prep time: 10
cook time: 480

ingredients

  • 1/3 cup 1% cottage cheese
  • 1/3 cup plus 2 tablespoons sugar
  • 1 teaspoon finely grated fresh orange zest
  • 1/2 cup Neufchâtel cheese
  • 3/4 cup plain low-fat yogurt
  • 2/3 cup strawberries, quartered (1 cup)
  • 1/3 cup raspberries (2/3 cup)
  • 1 tablespoon Grand Marnier or other orange-flavored liqueur
  • Special equipment: cheesecloth, 6 (3 inch) heart-shaped coeur à la crème molds

directions

Cut 6 (8- by- 6 inch) rectangles of cheesecloth without unfolding it. Rinse with cold water and wring dry. Line molds with damp cheesecloth, allowing it to hang over sides, and put molds in a shallow baking pan.

Purée cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchâ,tel cheese and puré,e until smooth. Add yogurt and pulse just until blended, then divide mixture among molds. Cover tops of molds with a sheet of plastic wrap and chill until firm, at least 8 hours.

Purée berries with liqueur and remaining 2 tablespoons sugar in a food processor, then force through a fine-mesh sieve set into a bowl, discarding seeds.

Invert molds onto dessert plates and remove cheesecloth. Serve coeurs à, la crè,me drizzled with sauce.

Cooks' notes:

If you don't have molds, cut 6 (1 1/2 cups) paper cups to make shorter cups, 3 inches high. With a wooden pick, poke about 10 holes in bottom of each cup, enlarging holes slightly with pick. Line cups with dampened cheesecloth.

Coeurs à la crème and sauce can be made 2 days ahead and chilled separately, covered.