Orange Coeurs à la Crème with Strawberry Raspberry Sauce
A delicate heart-shaped French dessert made with a blend of cottage cheese, Neufchâtel, and yogurt, flavored with orange zest and served with a fresh berry sauce. This lighter version uses low-fat dairy while maintaining the classic's elegant presentation.
Ingredients
- •⅓ cup 1% cottage cheese
- •⅓ cup sugar
- •1 teaspoon orange zest
- •4 oz Neufchâtel cheese
- •¾ cup plain low-fat yogurt
- •5 oz strawberries
- •3 oz raspberries
- •1 tablespoon Grand Marnier
- •6 pieces heart-shaped molds and cheesecloth
Cooking Instructions
- 1.
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.
10 min
- 2.
Purée cottage cheese with 1/3 cup sugar and zest in a food processor or blender until very smooth, then add Neufchâtel cheese and purée 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.
480 min
- 3.
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.
15 min
- 4.
Invert molds onto dessert plates and remove cheesecloth. Serve coeurs à la crème drizzled with sauce.
5 min
