Cream Hearts with Raspberry Sauce

Ingredients

• ⅔ cup heavy cream
• cream cheese
• sugar
• vanilla
• lemon juice
• raspberry-flavored liqueur
• 1 pkg 10 oz, for sauce frozen raspberries, thawed
• 1 tsp for sauce fresh lemon juice
• 1 tsp for sauce raspberry-flavored liqueur

Method

1. Line four 1/2-cup or one 2-cup heart-shaped mold with cheesecloth. Place the molds in a jelly-roll pan; set aside.
2. Beat 2/3 cup heavy cream to soft peaks in a small mixer bowl; set aside. Combine the cream cheese and sugar in a large bowl. Beat until smooth. Add the vanilla, lemon juice and liqueur. Gently fold in the whipped cream. Spoon the mixture evenly into the prepared molds. Cover with plastic wrap and refrigerate overnight.
3. Invert the molds onto a plate and remove the cheesecloth. Serve with berries and sauce. Spoon the remaining cream by 1/2 teaspoonfuls onto the sauce and draw a toothpick through each to form hearts. Makes 4 servings.
4. Raspberry Sauce: Puree the raspberries in a blender. Strain through a fine sieve. Stir in the remaining ingredients. Makes 1 1/2 cups.

Notes

Recipe card. Per serving: 330 calories, 25 g total fat, 15 g saturated fat, 86 mg cholesterol, 100 mg sodium, 25 g carbohydrates, 3 g protein.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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