Ingredients for Raspberry Coeur A La Creme
- Frozen Raspberries In Light Syrup
- Skim Milk
- Unflavored Gelatin
- Neufchatel Cheese
- ¼ cup granulated sugar
- Fat Free Raspberry Yogurt
- Vegetable Oil Cooking Spray
- Cornstarch
- Fresh Raspberry
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How to Make Raspberry Coeur A La Creme
- Drain 1 cup raspberries, reserving the syrup. Set aside.
- In a small saucepan, combine 1 cup milk and 2 teaspoons of the reserved raspberry syrup.
- Sprinkle 1 tablespoon of unflavored gelatin over the milk mixture. Let stand for 1 minute to bloom.
- Cook over low heat, stirring constantly, until the gelatin is completely dissolved. Remove from heat and let cool slightly.
- In a food processor, combine 8 ounces cream cheese (softened), ¼ cup granulated sugar, ¼ cup plain yogurt, and the cooled gelatin mixture.
- Process until completely smooth and creamy.
- Pour the mixture into a 4-cup heart-shaped mold coated with cooking spray. Cover and chill in the refrigerator until completely firm (at least 4 hours or overnight).
- In a small, non-aluminum saucepan, combine the remaining reserved raspberry syrup (about ¼ cup) and 1 tablespoon cornstarch.
- Whisk until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 1-2 minutes, or until thickened.
- Gently stir in the reserved 1 cup raspberries. Remove from heat and let cool slightly.
- Unmold the gelatin mixture onto a serving platter.
- Garnish with fresh raspberries and serve immediately with the raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
136g
Fat
28g
Carbs
13g
