Coeur à la Crème
This is loosely based on a traditional French dessert. It is wonderful served with ripe, mixed berries.
- 2 lb. yogurt cheese
- 2 Tbsp. vanilla extract
- ¼ cup powdered sugar
Fold vanilla and sifted sugar into yogurt cheese and pour into cheesecloth lined mold or strainer. Smooth the surface, fold cheesecloth to cover and weight slightly. Refrigerate for 24 hours or overnight before using.
Per Serving: Calories: 290 Protein: 27 Fat: 1gm
Carbohydrates: 44gm Sodium: 398mg