DESSERT

Swedish Cream


swedish-cream

INGREDIENTS

  • 1 tablespoon gelatin
  • 1/4 cup cold water
  • 2 cups Darigold Whipping Cream
  • 3/4 cup sugar
  • 1 cup Darigold Plain Yogurt
  • 1 cup Darigold Sour Cream
  • 1 teaspoon vanilla*
  • 8 oz. frozen sweetened raspberries, thawed
  • 1 cup fresh blueberries
  • Fresh mint sprigs

INSTRUCTIONS

Stir gelatin into cold water and let stand 1 minute. Combine whipping cream, sugar and soaked gelatin in saucepan; cook and stir over medium heat until gelatin dissolves, about 5 minutes. Transfer to bowl and cool 15 minutes. Whisk in yogurt, sour cream and vanilla. Divide mixture among 6 to 8 stemmed glasses; refrigerate until firm, about 3 hours. To serve, top each dessert with 1 oz. raspberries and 2 tablespoons fresh blueberries. Garnish with mint sprig.

RECIPE YIELD/SERVING SIZE

Makes 6 to 8 servings.

NOTES

*Grand Marnier or Triple Sec may be substituted