Greek Yogurt Coeur La Creme

Note the prepared cream requires 24 hours of refrigeration.

In a mixing bowl using a stand or hand mixer, combine the cream cheese, yogurt, sugar, vanilla and salt until smooth. Place a strainer lined with cheesecloth over a bowl. Spoon the cream mixture into the cheesecloth, drape the edges of the cheesecloth over the top to cover and let it sit on the counter for an hour. Empty the liquid that’s dripped into the bowl. Set the bowl under the strainer again and refrigerate for 24 hours. Check periodically to empty more of the liquid.

Make the sauce by adding the blueberries, sugar, water, lemon zest and salt to a pot. Cook on medium low heat, stirring frequently, for about 10 minutes or until the sugar has dissolved and the blueberries have softened. Smash about half the berries with the back of a spoon to release their juice and allow to cool.

To serve, unwrap the cheesecloth from the top of the strainer, place a plate on top of the cream and flip it over. Peel the cheesecloth off the cream and pour the berry sauce on top.