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Swedish cream is a delicious custard like desert. With just a little tang. And topped with raspberry sauce and fresh berries, is it a perfect dessert.
Why You’ll Love This Recipe
Todays recipe is called Swedish Cream for a reason – it is creamy! Â It is light and delicious and made even more yummy and pretty when it is topped with fresh fruit. Â 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!
Ingredients
Swedish Cream is a delicious combination of  whipping cream, sugar, yogurt and sour cream.
- plain gelatin
- cold water
- heavy whipping cream
- granulated sugar
- plain greek yogurt
- sour cream
- vanilla
- raspberries and blueberries for garnish
How To Make Swedish Cream
- Mix gelatin into cold water and allow to stand for one minute
- Combine whiping cream, sugar and soaked gelatin in a pan.
- Cook over medium heat until gelatin dissolves, approx. 5 minutes.
- Transfer to a bowl and cool for 15 minutes
- Mix in yogurt, sour cream and vanilla.
- Pour mixture into individual cups.
- Refrigerate until firm.
- Top with raspberry sauce and fresh berries.
Just grab a spoon and dig in. It is pretty much heaven on a spoon.
Check out more of my favorite desert recipes:
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Swedish Cream
Ingredients
- 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
Raspberry Sauce
- 2 C fresh or frozen raspberries
- 2 C water plus 2 Tablespoons water divided
- 1/3 C sugar
- 2 Tbsp cornstarch
Instructions
- Mix gelatin into cold water and allow to stand for one minute
- Combine whiping cream, sugar and soaked gelatin in a pan.
- Cook over medium heat until gelatin dissolves, approx. 5 minutes.
- Transfer to a bowl and cool for 15 minutes
- Mix in yogurt, sour cream and vanilla.
- Pour mixture into individual cups.
- Refrigerate until firm.
- Top with raspberry sauce and fresh berries.
Raspberry Sauce
- In a pan combine the berries, water and sugar.
- Bring to a boil, reduce heat and simmer for about 20 minutes.
- Mash up raspberries and put through a fine sieve to remove as many seeds as possible.
- Throw away seeds.
- Add cornstarch to remaining 2 Tbsp water, stir until smooth.
- Add into raspberry mixture and bring to a boil over medium heat. Stir constantly.
- Cook for one minute and then remove from heat and cool.
- Add to top of Swedish Cream.
Nutrition Facts:
Rebecca Whitney says
Can this recipe be made without the yogurt? I was hoping to make it today but only have sour cream.
Leigh Anne Wilkes says
You could try replacing it sour cream but leaving it out would definitely effect the results. I have only made the recipe with yogurt and sour cream.
Ardelle says
I love this recipe, my husband asked if I could make it more of a pudding, and I swallowed hard and said okay…I’ll cut down the amount of gelatin to 2 teaspoons. So, I reluctantly will get back to you on how it turned out.