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Swedish Cream

swedish cream.JPG
swedish cream.JPG

Looking for a sweet treat to serve any time of the year? Family Cook Penny Lippold joined us to share her family's favorite dessert!

Swedish Cream

  • 1/2 T gelatin
  • 1 1/2 T cold water
  • 2 1/4 cup heavy cream
  • 3/4 cup sugar
  • 1 1/8 cup sour cream
  • 1/2 cup plain yogurt
  • 2 t vanilla

Using a medium-sized heavy pot, add cream and sugar, mixing well. Using a small bowl or ramekin, dissolve gelatin in cold water mixing quickly and add to sugar and cream mixture and mix well. Turn the burner on medium high, stirring constantly until the mixture comes to a boil. Remove from heat and immediately add remaining ingredients and mix well until completely blended. Pour into 1/2 cup ramekins and chill until set. Top with raspberry pie filling. Cover with plastic wrap until ready to serve. Garnish with a mint leaf. Can be made a day ahead. With cooking and chilling, make at least four hours ahead.

Other toppings: crushed fresh blueberries, raspberries, strawberries, lemon or cherry pie filling, sliced fresh peaches. Adding lemon zest to cooked mixture at the end if using lemon pie filling or substituting almond flavoring for vanilla if using cherries for the topping.