Little pots of jam and cream

posted  May 6, 2013

A lightened up version of coeur à la crème using cream cheese and cream layered with fruit compote or jam. Perfect for breakfast. Or anytime!

    • 250 gram Philadelphia brick cream cheese (I used the light version), softened
    • 0.5 cup plain Greek yoghurt
    • 0.25 cup powdered sugar, sifted
    • 0.5 tsp vanilla essence
    • 1.5 cup 35% whipping cream
    • 12 tsp preserves or jams (approximately)
    • 8 ceramic ramekins or mini Mason jars
Cook Time240 min.
Prep Time15 min.
Yields8 serv.
  1. In a large bowl, whip the cream until it forms soft peaks.
  2. In a separate bowl, with a hand-held electric beater or using a stand mixer fitted with the paddle attachment, beat the cream cheese and yoghurt until well combined.
  3. Add the powdered sugar and vanilla, beating until the mixture is smooth.
  4. Gently fold the whipped cream into the cream cheese mixture.
  5. Spoon about 1-2 tablespoons of preserves or jams into the bottom of each ramekin or jar.
  6. Spoon the cream cheese mixture into ramekins or jars, filling about ½ way.
  7. Rap the ramekins or jars on a hard surface to evenly distribute the mixture.
  8. Add one more tablespoon of the preserves or jam.
  9. Spoon more of the cream cheese mixture into the ramekins or jars until they are full.
  10. Cover with plastic wrap. Refrigerate 4 hours to overnight.
  11. If you choose, serve with fresh berries.

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