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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!? 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.
Swedish Cream Recipe
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:
Recipe adapted from Darigold.
Teresa says
OMG is the nutritional information for one serving? 828cal per serving?!
Leigh Anne says
Thatwas for one cup – the normal serving size is 1/2 cup and the recipe has been adjusted for that
Jayne Daily says
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!
Leigh Anne says
I am so glad you loved it too – it is so good!!
leslie says
can you make this the night before serving the next day?
Leigh Anne says
Yes, it works well.
Megan says
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.