Ingredients

4 ounces cream cheese, softened
1/3 cup plain yogurt
4 teaspoons granulated sugar
1 teaspoon very finely grated lemon zest
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
Pinch salt
Raspberry Coulis, for serving, recipe follows
6 fresh raspberries, for garnish
Fresh mint leaves, for garnish

Directions

In a medium bowl, combine all
of the ingredients and beat together with a whisk until smooth. Strain the mixture through

a fine sieve. Line a 6-ounce, shallow heart-shaped ceramic ramekin or 6-ounce shallow oval
ramekin with dampened cheesecloth. Pour the cream cheese mixture into the ramekin and fold
the over-hanging cheesecloth over the top. Refrigerate the mold in a shallow dish to catch
any drips for at least 4 hours, and up to 2 days.

To serve the dessert, unmold the coeur and carefully peel away the cheesecloth. Place the
coeur on the center of a dessert plate, smooth side down. Allow to sit at room temperature
for about 20 minutes before serving. Drizzle the raspberry coulis around the plate and
garnish with the fresh raspberries and mint.

Ingredients

Raspberry
Coulis:

Directions

2 cups raspberries (about 12 ounces), rinsed
3/4 cup Simple Syrup, recipe follows
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon cornstarch

Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over
low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.

Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the
simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about
3 minutes.

Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then
cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic
container for up to 1 month.

Yield: 2 cups

Ingredients

Simple Syrup:

Directions

1/2
cup sugar
1/2 cup water

Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce
the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about
3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45
minutes. The syrup can be stored in an air-tight container in the refrigerator for up to 1

week.

Yield: about 3/4 cup syrup