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Swedish Cream Recipe

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This recipe for Swedish Cream, by , is from Family Recipes To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Alvord
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups Whipping Cream, 1 cup Milk, 1/2 cup Sugar, 1/4 tsp. Salt, 2 envelopes Knox gelatin, 1/4 cup cold Water, 1 tsp. Vanilla, 2 cups Sour Cream, 1 pint frozen or 1 1/2 pints fresh Raspberries, 2 T. Cornstarch

Directions:
Directions:
Heat cream, milk, sugar, and salt in a large saucepan until lukewarm. Stir until sugar is dissolved. Dissolve gelatin in cold water and set over hot water until clear. Add to cream mixture. When the mixture has cooled and is beginning to congeal, add vanilla and fold in sour cream. Pour into a mold or 9-inch pan. Continue to cool and serve with Raspberry Sauce. for sauce, if using frozen berries thaw, and drain off syrup into a measuring cup. Add enough water to make 2 cups liquid. If using fresh berries, puree about 1 cup in blender. Add 3-4 T. of sugar to taste and enough water to make 2 cups. Combine berry liquid and cornstarch, cook 2 minutes.Take off heat and add whole berries. Cool. Serve over sweet cream.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I used individual plastic disposable see thru cups 10 oz. size to make these. They are pretty and are great for a bridal or baby shower.

 

 

 

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