Coeur a la Creme Low Carbed

For cream cheese, at room temperature (a must!)
Also may use seeds of ½ vanilla bean in addition to extract (but I didn’t have any, darn!)
For the ¼ C erythitol (process in a magic bullet to get “powdered sugar”)
For the ½ tsp SteviaPlus; add this to the E-tol after you process it
For the ¼ tsp liquid splenda(equiv to 1 C sugar)(I use Sweetzfree)

Line a Coeur a la crème bowl with cheesecloth, or if you don’t have those 2 items, line a large sieve with paper towels or clean, dry coffee filters as I did. You will also need a bowl a bit larger and deeper than your sieve to suspend the sieve from to allow the whey(liquid) to drain.

In large mixing bowl, beat room temperature cream cheese for 2 minutes, scraping down sides of bowl several times. Add sweeteners and mix in well.

Add cold heavy cream slowly with mixer going. When half of the cream is in, with the mixer still going, add the lemon zest and vanilla, then slowly add the rest of the cream.

Beat on high speed until mixture is very thick, about 2-3 minutes. It’s just right if a spatula will stand alone in the center of the mixture.

Pour mixture immediately into prepared bowl or sieve, and cover the top lightly with the cheesecloth, or a paper towel and place in fridge.. Make sure the bowl you suspend the sieve from doesn’t touch the bottom of the sieve.

Refrigerate at least 6 hours, but overnight (8-10 hrs) is better.

When ready to serve, place a decorative plate on the top (or flat side) of the coeur a la crème and “flip” it over, so it’s in the center of your serving plate, and the “dome” side up.

Garnish with plain berries, or berries that have been soaked in a little lime juice, sweetener, and a dash (1 Tbsp or so) of orange liqueur.
Return to fridge ASAP after serving and cover loosely with plastic wrap.

Enjoy!