Coeur a la Creme

This is a very easy, very delicious, low-carb, diabetic-friendly, classic French dessert that is perfect for Valentine's Day.

The ingredients don't sound like much, but the method transforms them into this exquisite, creamy, smooth, cheesecake-like concoction that is just unlike anything else. Paired with a sauce made with fresh or frozen raspberries and strawberries, this is about as romantic a dessert as you can get. I read on the internet a comment from a woman who said, "I would much rather have couer a la creme than cheesecake...it is like eating a sweet comforting cloud."

Traditionally, this recipe requires some special equipment: cheesecloth and coeur a la creme molds. The molds are heart-shaped (coeur is French for "heart"), with holes in the bottom so the extra liquid can drain away. They are inexpensive and easy to find in any good cookware store and online. You line them with cheesecloth, then put in the mixture and let it sit overnight.

But this particular recipe doesn't seem to drain much. I think you could get away with lining any half-cup container with a paper towel or a coffee filter and it would work fine. Of course, you wouldn't have the nice heart shape.

For the cheesecloth, you can purchase unbleached cheesecloth in most natural food stores.

I think it's worth the investment of a few dollars to buy the special molds. My husband loves this dessert and keeps asking me to make it. I think it's going to be a regular now in our home.

Though traditionally Coeur a la Creme is served with raspberry sauce and I couldn't find any good variations, both my husband and I immediately saw the potential to flavor Coeur a la Creme. We could imagine a lemon Couer or a chocolate Couer, or with a little crust of nuts. And, of course, you could use any fruit sauce as an accompaniment, choosing seasonal fruits throughout the year. I'll add more variations to this recipe as we come up with them.

makes two servings

4 ounces cream cheese
1/3 cup sour cream
1 tablespoon sweetener of your choice*
1/4 teaspoon vanilla extract
1/3 cup fresh or frozen raspberries or strawberries, or a combination of the two
Sweetener to taste

1. Beat all the ingredients together with an electric mixer until smooth.
2. Line molds with a single layer of cheesecloth and divide the mixture between the molds.
3. Smooth the tops, and fold the overhanging cheesecloth over the tops. Press lightly to make sure there are no empty pockets.
4. Place the molds in a shallow pan or on a plate to catch any drips, and refrigerate at least 4 hours. (can refrigerate in molds up to 2 days).
5. To make the sauce, thaw frozen berries for 20 minutes. Then mash thawed or fresh berries with a fork and add the sweetener. Mix well. My husband and I actually like leaving the frozen berries a bit frozen, so it's like eating the creamy couer on a bed of berry ice.
6. To serve, place the sauce in a pool in the middle of a plate. Unmold the coeurs and remove the cheesecloth.

* use powdered unrefined cane sugar (sold as "organic" powdered sugar), honey, or agave.

DIABETICS AND LOW-CARB DIETERS NOTE: You can adjust the carbs by the sweetener and how many berries you use. My husband and I reduce the small negative blood sugar impact even further by sharing one couer between us--making this dessert even more romantic.