I have a couple of things I wanted to talk to you about today. One is this fancy looking appetizer with the fancy sounding name which is actually so simple to make. The other is the importance of milk.
I'm sharing this story with you because milk is actually the most requested but least donated nutritious product for food banks. I live in beautiful New York State, the 4th largest dairy producer in the country and the largest producer of yogurt. It's our official state snack (and that's ridiculously true in my house!) So it's my pleasure to partner with the Dairy Council on the Great American Milk Drive and below you'll find some information on how we all can help.
Now, back to the "fancy" appetizer. Coeur la creme translates to heart of cream and it's usually a sweet cream cheese and heavy cream dish topped with sweet raspberry sauce. As luscious as the classic version is, it's a bit rich for me and I prefer a little tang to cut through the richness. Greek yogurt adds the perfect amount of tang and I love it with both the sweet and savory versions. It's such a great flavor combination with the sweet sauce. Hand me this appetizer with a bowl of crackers and I'd happily skip dinner altogether. Enjoy!
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ingredients (8 Servings)
- 2 Cups Greek style yogurt
- 8 oz. Cream cheese, softened
- 3/4 Teaspoon salt
- 2 Cups fresh cranberries
- 1 Apple, peeled and diced
- 1/2 Cup sugar
- 1/2 Cup water
- Zest of 1 lemon
- 1 Tablespoon lemon juice
- 1/2 Teaspoon cinnamon
- 1/4 Teaspoon salt
Combine the Greek yogurt, cream cheese and salt with a hand blender until completely smooth and incorporated. Wrap the mixture in cheesecloth, place the cheesecloth into a mesh strainer and set it over a bowl. Leave on the counter for one hour, drain the liquid in the bowl, place the strainer back on the bowl and refrigerate for at least 24 hours. Drain the liquid periodically.
To make the chutney, add the cranberries, diced apple, sugar, water, lemon zest, lemon juice, cinnamon and salt in a pot. Bring to a boil, stir well and reduce the heat to low. Allow to simmer for 15 minutes, stirring occasionally, until the cranberries have popped. Remove from the heat and let cool slightly before serving.
When ready to serve, remove the cheesecloth from the now firm cheese mixture and invert onto a plate. Spoon the chutney over the top and serve with crackers.
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The American Dairy Association and Dairy Council has launched the #GiveAGallon Milk Challenge to raise awareness about hunger and the need for milk for families in need. Each time a photo is posted on Instagram, Twitter or Facebook of a person, group (or even your pet!) sporting a milk mustache with the hashtag #GiveAGallon and texting “MILK” to 80077 now through Jan. 15, 2016, ADADC will donate $1 to Feeding America’s Great American Milk Drive. This goes on until $25,000 is donated.
Join me, the American Dairy Association and Dairy Council (@AmerDairyAssoc) and eight other food bloggers to celebrate the holiday while also providing milk to those in need at our #GiveAGallon Twitter party on from ! We’ll be chatting about holiday recipes, cooking tips and ways we give back. For each guest who attends and uses the #GiveAGallon hashtag, $1 will be donated toThe Great American Milk Drive to help give a gallon to those in-need.
This recipe was sponsored by the American Dairy Association and Dairy Council. Thank you for supporting the products I love and use in my kitchen.