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Swedish Cream Recipe

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

Contributor:  
Contributor:  
Linda Schleker
Added: Thursday, October 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. heavy cream
1 c. skim milk
1 c. sugar
1 envelope unflavored gelatin
1 tsp. vanilla extract
1 tsp. almond extract
1 pt. sour cream
2 tsp. sugar
1 c. crushed fresh or frozen raspberries

Directions:
Directions:
In a saucepan, combine heavy cream, skim milk and 1 c. sugar. Cook and stir constantly over low heat until steam rises from the pan (DO NOT BOIL). Stir in gelatin until dissolved: add extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight (8) dessert glasses or small bowls; chill at least 1 hour. Just before serving, combine raspberries and remaining 2 tsp. sugar; spoon over each serving.

Number Of Servings:
Number Of Servings:
Serves 8
Personal Notes:
Personal Notes:
This is a good dessert served in small portions with coffee.

 

 

 

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