• 250 g cream cheese, softened
• 1 cup Liberté 0% Greek yogurt, drained
• 1/4 cup powdered sugar, sifted
• 1/2 teaspoon vanilla essence
• 1 cup heavy (35%) whipping cream

6 heart-shaped ceramic moulds
Cheesecloth, to line the moulds or 6-8 ceramic ramekins

1. Wet the cheesecloth and squeeze out excess water.
2. Line each mould with a piece of the cheesecloth and set aside.
3. With a hand-held electric beater or using a stand mixer fitted with the paddle attachment, beat the cream cheese and yogurt until well combined.
4. Add the powdered sugar and vanilla, beating until the mixture is smooth.
5. In a separate bowl, whip the cream until it forms soft peaks, then slowly fold the cream into the cream cheese mixture.
6. Spoon the mixture into the moulds or ramekins and cover with plastic wrap.  If you are using the moulds, you will want to set them on a tray or plate so they can drain.
7. Refrigerate for 6 hours to overnight.
8. If using the moulds, turn each heart upside down onto a plate and unmold.
9. Serve with fruit coulis or other toppings of your choice.