Light White Chocolate Coeur a la Creme

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 countertop, fold cheesecloth over top, and refrigerate on a baking sheet six hours to overnight.

FOR RASPBERRY PUREE: In a food processor fitted with a metal blade, puree the raspberries with 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.

NUTRITION FLASH: 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.