This is a classic French dessert, traditionally made in a heart-shaped mold. Couer a la Creme molds are hard to come by, but you can buy a regular 2-cup heart-shaped mold and stick three or four holes in it with a nail, which is what I did. Serve with fresh strawberries or Strawberry Sauce for a truly beautiful Valentine’s Day dessert.
YIELD: 8 servings
INGREDIENTS:
- 2 packages (8 ounces each) cream cheese, softened
- 2 tablespoons Splenda
- 3 tablespoons heavy cream
- 2 tablespoons sour cream
- 1/4 teaspoon salt
INSTRUCTIONS:
- Use an electric mixer to beat the cream cheese until it is smooth and creamy.
- Gradually add the Splenda, heavy cream, sour cream, and salt to the cream cheese while continuing to mix well. Ensure that all the ingredients are thoroughly combined.
- Prepare your mold by lining it with a double layer of dampened cheesecloth. This will help in unmolding the cheese later.
- Carefully pack the cream cheese mixture into the mold, pressing it down firmly to remove any air pockets and create a smooth surface.
- Place the mold on a plate or in a container to catch any moisture that may drain out during the chilling process.
- Cover the mold with plastic wrap or a lid and refrigerate for at least 24 hours. This will allow the flavors to meld together and the cheesecake to set properly.
PER SERVING:
- Each with 2 grams of carbohydrates, no fiber, and 5 grams of protein.
