Cream hearts

Cream hearts

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  • 2
  • Easy
  • 15 minutes


  • 125 g vanilla yogurt
  • 125 g cream cheese
  • 30 ml caster sugar
  • 5 ml vanilla essence
  • 100 g cherries, to serve
  • Melba toast, to serve

Cooking Instructions

Combine all the ingredients.
Line a heartshaped container with a wet, muslin cloth. Pour the mixture into the cloth and fold it over to close.
Place the heart on a plate allowing the liquid to drain through the holes.
The cheese must be made a day before and allowed to stand for 24 hours to settle.
Remove the cheese, turn over on a plate and remove the cloth. Add the cherries and serve with Melba toast.
Cook’s tip
Heart moulds with holes at the bottom are available at selected kitchen stores. Alternatively, ask a potter to make one for you or, for a round one, use a plastic cream cheese container – provided you make holes at the bottom for the liquid to steep through.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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