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What a pretty parfait! Layered with fresh raspberries, it's a summertime treat. I'm a veterinarian. My husband, Jim, and I share cooking duties for our family. —Barbara Ulrich, Newark Valley, New York
This recipe is:
Quick
Nutritional Facts 2/3 cup equals 544 calories, 32 g fat (20 g saturated fat), 119 mg cholesterol, 46 mg sodium, 60 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Russian Cream in Taste of Home June/July 2008, p22
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Aug. 12, 2012 by cosmo1162
Made this using fresh raspberries and blueberries. Poured it into crystal truffle bowl. It looked gorgeous and tasted delicious. I will definitely make this again and soon!
Reviewed on Mar. 15, 2012 by ejohnson919
This is an excellent recipe for Russian Cream. It is light and creamy.
Reviewed on Jun. 06, 2011 by Chelsea_lynx
I worked at a restaurant in Washington state where this was one of the most popular deserts. Everyone on the island I lived on had tried it, and 99% of them loved it. In fact, there were a number of people, (myself included,) who would order it to go and get nothing else. I moved away years ago, and have been unable to find anywhere else that serves it. After years of random calls to the restaurant to try to get the recipe from the owner, I finally searched for it online. I tried this, and all I can say is...WOW. Not just as good, but BETTER than I remember. I did vary it a little, my favorite part is the tart mixed with the sweet, so I poured the raspberry juice into the cream mixture and didn't bother layering, but...that's what I always thought they should have done. My fiance had never tried it, and when he did, he was actually MAD at me, because it was so good. He told me he'd probably never stop craving it. Just have to say, in closing, thank you. The recipe was inexpensive, extremely easy, and fantastically delicious!
Reviewed on Mar. 14, 2011 by grannygourmet
Delicious dessert! Who knew that sweetened cream could be so good. I did have to chill the cream mixture for a couple of hours for it to thicken, but other than that, it was an easy dish to make and presents well.
Reviewed on Feb. 23, 2011 by FunQuilter
I made this recipe for a Valentine's Dinner party. It was great! I doubled the recipe and that worked well. When you chill it, put it in a large flat bowl so it will chill faster. For a double recipe it will take almost an hour to start to thicken. I served it in martini glasses and it would have been enough for 10-12 servings easily. Instead of garnishing with fresh raspberries, I made chocolate hearts on waxed paper and placed on top. I used frozen raspberries, but drained them first. Very good and impressive to serve!!
Reviewed on Feb. 02, 2010 by edgy
Haven't tried, but why couldn't you use strawberries instead of raspberries? Sounds really good, prefer strawberries.
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