Today’s recipe is the perfect treat for your non chocolate lovers for Valentine’s Day or just about perfect for any day.
I love chocolate as much as the next person but there are actually times when I will pick a non chocolate dessert over a chocolate one. Can you believe it!? If I do, there is usually some kind of fruit involved. Chocolate seems to be the choice of the season with Valentine’s Day fast approaching but today I’d like to share with you a pretty and delicious dessert idea for all the non-chocolate lovers in your life. I bet the chocolate lovers are going to like it too though!
If you are looking for a yummy chocolate dessert for your Valentine check out Chocolate Berry Pie, Chocolate Lava Cupcakes, Chocolate Meringue Torte.
Todays recipe is called Swedish Cream for a reason – it is creamy! It is light and delicious and made even more yummy and pretty when it is topped with fresh fruit. It is the perfect light and lovely dessert for your Valentine.
A layer of fresh raspberry sauce on top is pretty much pure prefection.
If you are a fan of Italian Panna Cotta you are going to love the Swedish version!
Swedish Cream is a combination of whipping cream, sugar, yogurt and sour cream.
Who couldn’t help but fall in love with you this Valentine’s Day if you serve them Swedish Cream! Having a pretty clear dish to serve it in is important. Here is the one I used.
Just grab a spoon and dig in. It is pretty much heaven on a spoon.
For more yummy Valentine dessert ideas be sure and check out these!
Printable Recipe or Swedish Cream
- 1 Tablespoon plain gelatin
- 1/4 C cold water
- 2 C heavy whipping cream
- 3/4 C granulated sugar
- 1 C plain greek yogurt
- 1 C sour cream
- 1 1/2 tsp vanilla
- Raspberries and blueberries for garnish
- 2 C raspberry sauce
- 2 C fresh or frozen raspberries
- 2 C water plus 2 Tablespoons water divided
- 1/3 C sugar
- 2 Tbsp cornstarch
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Mix gelatin into cold water and allow to stand for one minute
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Combine whiping cream, sugar and soaked gelatin in a pan.
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Cook over medium heat until gelatin dissolves, approx. 5 minutes.
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Transfer to a bowl and cool for 15 minutes
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Mix in yogurt, sour cream and vanilla.
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Pour mixture into individual cups.
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Refrigerate until firm.
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Top with raspberry sauce and fresh berries.
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In a pan combine the berries, water and sugar.
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Bring to a boil, reduce heat and simmer for about 20 minutes.
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Mash up raspberries and put through a fine sieve to remove as many seeds as possible.
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Throw away seeds.
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Add cornstarch to remaining 2 Tbsp water, stir until smooth.
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Add into raspberry mixture and bring to a boil over medium heat. Stir constantly.
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Cook for one minute and then remove from heat and cool.
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Add to top of Swedish Cream.
Recipe adapted from Darigold.
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That looks and sounds amazing– just the kind of dessert I’d love! Pinning! (I’d like to try it once as is, and then again w/ lemon curd.) Thanks for sharing.
can you make this the night before serving the next day?
Yes, it works well.
I live in a Swedish community in Kansas, and recently had this at a special event. It was so yummy, I had to look up the recipe. Did not find in my Swedish cookbooks, but found here on your site. Thanks!
I am so glad you loved it too – it is so good!!