« Yogurt, fresh cream better together with berries

Heart-shaped dessert coeur a la creme a balm to the melancholy

Tribune News Service photo

To make coeur a la creme, cream and yogurt are whipped until beautifully fluffy, then the mixture is left to drain in a heart-shaped mold until firm. (E. Jason Wambsgans/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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