Coeur à la creme

 I used to love to make this for the kids. We had a little heart-shaped wicker basket, which I would fill and let drain overnight. The kids loved this like cheesecake. And it's so much healthier.

The basket fell apart. So Amazon.com came to my rescue with a purpose-made dish that drains neatly. It's just enough for two, really, 12 ounces. Very romantic as a dessert to share. With proper prior approval by the sharee, of course. (Ms Manners has the final word on people who expect one to share when one does not want to).

Edouard de Pomaine (French Cooking in Ten Minutes p. 140) has this in a much faster form than mine, above. "Beat some heavy cream into farmer's cheese or soft cream cheese. Stir in some sugar and a little powdered cinnamon. This is a super-quick dessert and it's excellent [italics mine!]. You can serve it either with or without vanilla wafers."

1/2 package of Neufchatel (low fat cream cheese)
1/4 cup creme fraiche or sour cream
1 tablespoon honey
[Optional: 1/4 teaspoon vanilla or 1 teaspoon Grand Marnier or other orange liqueur]
Strawberries, cherries, or other fruits

1. Line a coeur à la creme mold with cheesecloth or paper towel.
2. Beat the ingredients with a fork and then a whisk until smooth.
3. Pour into the mold and refrigerate until chilled and set, about 1-2 hours.
4. Unmold, remove the cloth or paper, and serve with fruit.