"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Swedish Creme Recipe

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This recipe for Swedish Creme, by , is from Grandma Liz's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy McNerney
Added: Saturday, October 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups heavy cream
1 cup plus 2 teaspoons sugar, divided
1 envelope unflavored gelatin
1 tsp. clear imitation vanilla extract
1 tsp almond extract
2 cups sour cream (16 oz.)
1 cup fresh or frozen raspberries or other berries

Directions:
Directions:
In a saucepan, combine cream and 1 cup sugar. Cook and stir constantlly over low heat until candy thermometer reads 160 or steam rises from pan (do not boil) Stir in gelatin until dissolved; add extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight dessert glasses or small bowls, chill at least 1 hour. Before serving, combine raspberries and remaining sugar, spoon over each serving. (Note: I left out almond flavoring)

Number Of Servings:
Number Of Servings:
8

 

 

 

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