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Swedish Cream
Creamy and delicious, this Swedish cream recipe is the perfect dessert for non chocolate lovers.
Course
Dessert
Cuisine
Swedish
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
servings
Calories
390
kcal
Author
Leigh Anne Wilkes
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
Calories:
390
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
28
g
|
Saturated Fat:
17
g
|
Cholesterol:
98
mg
|
Sodium:
56
mg
|
Potassium:
120
mg
|
Sugar:
29
g
|
Vitamin A:
1054
IU
|
Vitamin C:
1
mg
|
Calcium:
98
mg
|
Iron:
1
mg