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This delicious heart-shaped dessert is creamy, but not heavy, because we use yogurt and Neufchatel cheeses instead of the traditional cream cheese. It is easy to make, but allow yourself 2 days in order to strain the yogurt and then set the dessert. It is absolutely romantic!

1 cup strained Greek yogurt*
½ cup Neufchatel cheese
1/3 cup organic cane sugar
1/3 cup heavy whipping cream
2 T rose water
½ tsp vanilla extract

Line a heart-shaped cake mold with 2 layers of cheese cloth.
Whisk together the yogurt, cheese, and sugar.
Whisk the heavy whipping cream in a separate bowl until thick and holds stiff peaks, but do not overbeat.
In three parts add the whipping cream to the yogurt mixture, whisking to thicken as you go. Add the rose water and vanilla and continue to whisk until it is quite thick.
Transfer the mixture to the mold, spread evenly, and cover with wrap. Refrigerate overnight (at least 12 hours) and serve the next day.
Place a platter over the mold and flip over. Peel off the cheese cloth and serve with the sauce on the side.

* To strain yogurt: line a sieve with a coffee filter or cheesecloth, set the sieve over a bowl, add the yogurt, and leave to strain overnight.

For the Blood Orange Sauce:
3 blood oranges
½ cup fresh orange juice (about 2 juicing oranges)
¼ cup organic cane sugar
1 tsp vanilla extract

Cut off the ends of the blood oranges, and slice off the skin using a sharp knife. Working over a bowl, cut out the orange segments using a small knife. Squeeze out any excess juice and reserve. Bring the orange juice plus any reserved juices from the blood oranges to a boil in a small saucepan. Simmer down until syrupy. Add the orange segments to the pan as well as the vanilla extract. Turn off heat and allow to cool to room temperature.

Flip the Coeur a la Crème onto a plate and serve with the juices around it.

Serves 4, but is romantic to serve for 2.