Light White Chocolate Coeur a la Creme
- Active Time 35m
- Total Time 6h 35m
Two of the ingredients have been changed in this version, resulting in a 40 percent reduction in calories and an 85 percent reduction in fat grams. The canned evaporated skim milk must be chilled ice cold to achieve the same desired effect that heavy cream produces, stiff peaks.
- 1/2 pound fat free cream cheese, room temperature
- 1/4 cup confectioners' sugar
- 1 1/4 cups evaporated skim milk, chilled ice cold*
- 3 ounces finely chopped white chocolate, melted and tepid
- 1 teaspoon sugar
- For Raspberry Puree:
- One 10-ounce package frozen raspberries with syrup, defrosted
- 1/3 cup sugar
- For Apricot Puree:
- One 8-ounce can pitted apricot halves
- 2 tablespoons amaretto
Line six 1/2 cup heart molds or one large heart mold with enough dampened cheesecloth to overhang edges and enclose the filling completely. Using an electric mixer set at medium speed, beat the cream cheese with the confectioners' sugar and 1/4 cup of the evaporated skim milk in a large bowl. Add the melted white chocolate and beat until completely smooth. Set aside.
Using an electric mixer set at medium speed, whip the remaining evaporated skim milk with 1 teaspoon sugar in a medium bowl until it forms stiff peaks (the evaporated skim milk must be chilled ice cold with the beginning of ice crystal formation to ensure that stiff peaks can be achieved). Fold the "cream" into the white chocolate mixture. Tap the molds on the countertop, fold cheesecloth over top and refrigerate on a baking sheet 6 hours to overnight.
FOR RASPBERRY PUREE:
In a food processor fitted with a metal blade, puree the raspberries with the sugar. Strain through a fine-mesh strainer to remove seeds, if desired.
FOR APRICOT PUREE: In a food processor fitted with metal blade, puree the apricots with their juices and the amaretto.
TO SERVE: Place a generous serving of raspberry puree on one side of each plate. Put two small dollops of apricot puree on the raspberry puree and, using a small knife, draw completely through each dollop to make a heart shape. Unmold the coeur a la creme and set beside the purees.
You'll notice the sodium, carbohydrates and protein have increased in the Light White Chocolate Coeur a la Creme recipe in comparison to the original recipe. This is because flavor is lost when fat is removed. To compensate, more sodium is used to enhance the flavor. Whipping cream and regular cream cheese contain a lot of fat. When fat is removed from them, the proportion of carbohydrates and protein increases.
Recipe created exclusively for Cooking.com by Cheryl Forberg, R.D., Health Editor at Cooking.com.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
284 calories; 5g total fat; 8mg cholesterol; 282mg sodium; 49g carbohydrates; 3g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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