Coeur A La Creme With Herbs

Party.Freak's picture

May. 26, 2011


Creamed cottage cheese 1 1/4 Cup (20 tbs)
Yogurt/Sour cream 3 Tablespoon
Plain cream cheese 8 Ounce (Room Temperature)
Garlic 2 Clove (10 gm) , finely minced
Salt 1/4 Teaspoon
Sweet basil 1/2 Teaspoon
Tarragon 1/8 Teaspoon
Sage 1/8 Teaspoon
White pepper 1/4 Teaspoon
Freeze dried chives 1 Tablespoon
Water 1/2 Cup (8 tbs)
Lemon juice 1 1/2 Teaspoon
Pine nuts 1/4 Cup (4 tbs)
Slivered almonds 1/4 Cup (4 tbs)
Fresh dill/Fennel 1 Teaspoon



1) Beat the cottage cheese with an electric mixer until smooth.

2) Blend in the yogurt, cream cheese, garlic, salt, basil, chives, tarragon, sage and pepper, then beat until smooth and creamy.

3) Dampen the cheesecloth with water and lemon juice, wring and fit into a 3-cup heart-shaped or other mold.

4) Spoon the cheese mixture into the lined mold, cover and refrigerate from 24 to 48 hours.

5) Remove from the mold and gently top with pine nuts, almonds or dill .


6) In the empty mold, place some vegetables and serve alongwith the dark breads and crackers.

Recipe Summary

Difficulty Level: Medium
Servings: 6

Nutrition Facts

Serving size

Calories 233Calories from Fat 176

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 290 mg12.08%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet