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Swedish Cream

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This dessert has a custard-like texture and is made with whipping cream, vanilla, and yogurt.

Recipe Prep Time
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Recipe Servings
6 to 8

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 ounces frozen sweetened raspberries, thawed
1 cup fresh blueberries
Fresh mint sprigs

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 6-8 stemmed glasses; refrigerate until firm, about 3 hours.

To serve, top each dessert with 1 ounce raspberries and 2 tablespoons fresh blueberries. Garnish with mint sprig. 

*Grand Marnier or Triple Sec may be substituted


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