Cream Hearts

This cream cheese dessert takes a tropical turn with coconut extract. Serve the ultra creamy hearts in a pool of pineapple-rum sauce topped with a sprinkling of toasted coconut.

Cream Hearts
Servings: 6 Prep 10 mins Chill 24 hrs

Ingredients

  • 12 ounces cream cheese, at room temperature
  • 1 1/2 teaspoons coconut extract
  • 1 cup heavy cream
  • 1/2 cup confectioners sugar
Pineapple Sauce:
  • 1/4 cup light rum
  • 1 tablespoon cornstarch
  • 1 cup pineapple juice
  • 2 tablespoons granulated sugar
  • 1/3 cup unsweetened flake coconut, toasted

Make It

1. Line 8 x 8 x 2-inch-square baking dish with plastic wrap, with wrap extending over two opposite sides.

2. In medium-size bowl, beat together cream cheese and coconut extract until light and fluffy, about 2 minutes.

3. In second medium-size bowl, beat heavy cream and confectioners sugar until soft peaks form. Gently fold one-quarter of the whipped cream into cheese mixture. Fold in remaining whipped cream mixture. Spread evenly with rubber spatula into prepared baking dish. Refrigerate 24 hours.

Pineapple Sauce:

4. In small bowl, whisk together rum and cornstarch until cornstarch is dissolved.

5. In small saucepan, heat together pineapple juice and granulated sugar to a boil. Whisk in cornstarch mixture; cook, whisking, until thickened, about 1 minute. Transfer to small bowl; cover bowl with plastic wrap; refrigerate sauce until ready to use.

6. Holding plastic wrap hanging over edge of dish, gently lift up cream cheese mixture from baking dish and place on a work surface. With cheese mixture on the plastic wrap, and using a 2-3/4-inch heart-shaped cookie cutter, cut out 6 heart shapes from cheese mixture.

7. To serve the dessert, spoon the pineapple sauce onto the middle of 6 dessert plates, dividing the sauce equally. Top each pool of sauce with a cheese heart. Garnish the top of each with a sprinkling of toasted coconut, dividing equally.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 305, Fat, total (g): 24, chol. (mg): 70, sat. fat (g): 15, carb. (g): 19, fiber (g): 1, pro. (g): 3, sodium (mg): 112, Percent Daily Values are based on a 2,000 calorie diet.