Coeur a la Creme by Liz
Submitted by: margekg
A mixture of yogurt, sugar, egg whites and whipped cream is allowed to stand in a strainer for several hours to become firm. Because this contains raw egg whites, be sure to observe proper food safety procedure.
Ingredients
- 1/2 cup sugar
- 1 cup plain low-fat yogurt
- 1 cup heavy cream
- 2 egg whites
- Raspberries and blackberries for garnish
- Raspberry sauce (purchased from the dessert section)
- You will also need a strainer or mold with holes on bottom and cheesecloth
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Method
Remove 2 Tbls. sugar from 1/2 cup of sugar and reserve for egg whites. In large bowl, whisk sugar and yogurt. In separate bowl, whip heavy cream until stiff, fold into yogurt mixture. Beat egg whites until foamy, add reserved sugar. Beat until stiff. Fold into yogurt mixture. Cut a piece of cheesecloth, larger than mold. Rinse cloth in cold water and line mold or strainer with wet cloth, letting cloth hang over edge. Fill mold with yogurt mixture, spreading to level off. Fold over the overhang. Cover mold w/ plastic wrap, on top only. Place on bowl or plate to drain and refrigerate 12-24 hours. (Pour off liquid as it accumulates.) To serve, unmold onto seerving plate, removing cheesecloth carefully. Garnish with berries and serve with purchased raspberry sauce.
Notes:
Number of Servings: 4-6
Submitted by: margekg ( See all of margekg Recipes )
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