Coeur à la crème

I’m excited to announce that I will be developing a series of original recipes for the Liberté yogurt website and blog over the course of the next few months.

Liberté has been manufacturing milk products (cream and cottage cheeses) in the Montréal area since 1936.  Whilst the company grew, their production continued to maintain a traditional and artisanal character. In 1964, Liberté continued to manufacture cream cheese and began producing yogurt. With the success of this new endeavour, the company then developed an increasing number of products, all the while upholding its standards of quality and purity. In 2008, Liberté acquired a plant in Saint-Hyacinthe to support its expansion.  Throughout this expansion, Liberté remains true to its artisanal beginnings – indeed, Liberté describes its craftsmen as “Artisans de Nature“.  Meet the Liberté team here.  Whilst Liberté’s focus is on creating natural, delicious products, the company is also focused on reducing its environmental footprint by supporting the development of organic products and farms, implementing sustainable work methods and sharing this information with consumers.

I’m proud to be associated with Liberté and today, I am happy to share an old favourite recipe – coeur à la crème – that my mum has been making for years and years, updated with Liberté Greek Yogurt.

Whether you celebrate St Valentine’s Day or not, you’ll want to file this recipe away as it’s one of the easiest you will come across and it does have a certain “wow” factor, wouldn’t you agree?

Yield: Serves 8

Coeur à la crème

Greek yogurt coeur à la crème on eatlivetravelwrite.com

Classic coeur à la crème lightened up a little with Greek yoghurt.

Prep Time 10 minutes
Chill time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 250g brick cream cheese, softened
  • 1 cup Liberté 0% Greek yogurt
  • 1/4 cup icing sugar, sifted
  • 1/2 teaspoon vanilla essence
  • 1 cup heavy (35%) whipping cream

Special equipment

  • 6 heart-shaped ceramic molds or 6-8 ceramic ramekins
  • Cheesecloth, to line the molds

Instructions

  1. Wet the cheesecloth and squeeze out excess water.
  2. Line each mold with a piece of the cheesecloth and set aside.
  3. With a hand-held electric beater or using a stand mixer fitted with the paddle attachment, beat the cream cheese and yogurt until well combined.
  4. Add the powdered sugar and vanilla, beating until the mixture is smooth.
  5. In a separate bowl, whip the cream until it forms soft peaks, then slowly fold the cream into the cream cheese mixture.
  6. Spoon the mixture into the moulds or ramekins and cover with plastic wrap. If you are using the moulds, you will want to set them on a tray or plate so they can drain.
  7. Refrigerate for 6 hours to overnight.
  8. If using the moulds, turn each heart upside down onto a plate and unmold.
  9. Serve with fruit coulis or other toppings of your choice.

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did you make this recipe?

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Recipe originally published on the Liberté website.

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30 thoughts on “Coeur à la crème”

  1. Congratulations! That is SO cool that you get to develop recipes with a company! I can only imagine how thrilled and exciting it must be for you!

    Reply
  2. Wow! Congratulations on this partnership with Liberté. How exciting for you and for all the readers. Stunning photographs Mardi. Heading over to check out your first recipe 🙂

    Reply
  3. So cool!! Congrats!! Now I have a favor. Please work on getting Liberté into France. Some Monoprix’s have Fage yogurt but sold individually and very expensive! I want some healthy yogurt!! Can’t wait to see what you’ll be creating!

    Reply
  4. Congrats, Mardi! I love Liberte’s yogurt… it makes very regular appearances on my breakfast table. 🙂
    Love the trick of using the non-fat yogurt to make a healthier coeur a la creme. Delicious AND healthy! Can’t wait to see what other great recipes you’ve got up your sleeve.

    Reply
  5. Mardi gets bonus points – and a bottle of bubbly when she’s recovered – for properly referring to ST. Valentine’s Day. One of my pet peeves is the ommission of the dear saint…

    Reply

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