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Christmas Coeur A La Creme Recipe
|Whipping cream||1 Cup (16 tbs)|
|Cottage cheese||1 1⁄2 Cup (24 tbs)|
|Cream cheese||8 Ounce, softened|
|Powdered sugar||3 Tablespoon|
|Whipping cream||1⁄3 Cup (5.33 tbs), whipped|
|Cranberry sauce||1 Cup (16 tbs)|
|Apple wedges||3 (Green)|
Serving size: Complete recipe
Calories 2954 Calories from Fat 1717
% Daily Value*
Total Fat 193 g296.8%
Saturated Fat 117.9 g589.5%
Trans Fat 0 g
Cholesterol 725.2 mg
Sodium 1987 mg82.8%
Total Carbohydrates 230 g76.6%
Dietary Fiber 14 g55.9%
Sugars 181.6 g
Protein 55 g110.6%
Vitamin A 67.2% Vitamin C 34.5%
Calcium 73.5% Iron 10.6%
*Based on a 2000 Calorie diet
Cover and let stand at room temperature 20 to 24 hours or until thickened (about the consistency of sour cream).
If necessary, chill mixture overnight before completing recipe. (If chilled, let mixture return almost to room temperature before proceeding.)
Combine cottage cheese, cream cheese, and powdered sugar in a mixing bowl, beat at medium speed of an electric mixer until smooth.
Gradually add thickened cream mixture, beating until smooth.
Fold in whipped cream.
Line a 4-cup mold with cheesecloth, letting cloth hang over edges.
Spoon cheese mixture into prepared pan.
Fold cheesecloth over top, cover and chill mold overnight.
To serve, unfold cheesecloth, and un-mold cheese mold onto serving plate that has a rim around edges to hold sauce.
Remove cheesecloth, and spoon Cranberry Sauce around base of mold.
Drizzle small amount of Cranberry Sauce on top of cheese mold.
Garnish mold with fresh cranberries, if desired, and serve with green apple wedges.