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Swedish Creme Recipe
Swedish Creme Recipe photo by Taste of Home

Swedish Creme Recipe

Read Reviews (4)
4.89 4
Publisher Photo
This thick and creamy dessert is my interpretation of my mother’s recipe for Swedish “Krem”. It has just a hint of almond flavor and looks spectacular with bright-red berries on top. Serve it in glasses to match the occasion. —Linda Nilsen, Anoka, Minnesota
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup plus 2 teaspoons sugar, divided
  • 1 envelope unflavored gelatin
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups (16 ounces) sour cream
  • 1 cup fresh or frozen red raspberries

Nutritional Facts

1 serving equals 440 calories, 32 g fat (21 g saturated fat), 122 mg cholesterol, 55 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160°(do not allow to boil). Stir in gelatin until completely dissolved.
  2. Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight dessert dishes. Refrigerate at least 1 hour.
  3. Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops. Yield: 8 servings.
Originally published as Swedish Creme Dessert in Taste of Home December/January 1995, p37

Nutritional Facts

1 serving equals 440 calories, 32 g fat (21 g saturated fat), 122 mg cholesterol, 55 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Swedish Creme(4)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 30, 2014

Made this the other night. Cut recipe in half to see if I would like it before making full batch. WOW! Right up my alley. It was so good I am making enough to give my 12 co-workers a shot at it.

MY REVIEW
Reviewed Mar. 30, 2010

I've been making this dessert since it was printed in Taste of Home about 15 yrs ago.

A chocolate version can be made by adding cocoa powder too taste.

Not caring a lot for the taste of raw raspberries I use strawberries, blueberries or blackberries.

I always double the recipe because this is just way too delicious to serve in less than 1 cup portions

MY REVIEW
Reviewed Dec. 30, 2009

This is absolutely delightful and rich in flavor. I make this for Christmas every year and always asked for the recipe.

MY REVIEW
Reviewed Dec. 12, 2009

I make this for my Holiday Open House and always asked for the recipe. Can not have Xmas without it.

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