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By: Leigh Anne Wilkes
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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! 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!
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:
- Chocolate Berry Pie
- Pavlova
- Chocolate Lava Cupcakes
- Chocolate Meringue Torte
Be sure and follow me over onYou Tubefor weekly cooking demos.
4.91 from 10 votes
Swedish Cream
Recipe From: Leigh Anne Wilkes
Creamy and delicious, this Swedish cream recipe is the perfect dessert for non chocolate lovers.
serves: 8 servings
Prep:20 minutes minutes
Total:20 minutes minutes
Rate Recipe
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:
Calories: 390kcal (20%) Carbohydrates: 32g (11%) Protein: 4g (8%) Fat: 28g (43%) Saturated Fat: 17g (106%) Cholesterol: 98mg (33%) Sodium: 56mg (2%) Potassium: 120mg (3%) Sugar: 29g (32%) Vitamin A: 1054IU (21%) Vitamin C: 1mg (1%) Calcium: 98mg (10%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:Swedish
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Reader Interactions
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MC says
Easy to make and wonderful for an event.
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Teresa says
OMG is the nutritional information for one serving? 828cal per serving?!
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Leigh Anne says
Thatwas for one cup – the normal serving size is 1/2 cup and the recipe has been adjusted for that
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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!
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Leigh Anne says
I am so glad you loved it too – it is so good!!
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leslie says
can you make this the night before serving the next day?
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Leigh Anne says
Yes, it works well.
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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.
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