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Swedish Creme

 Swedish Creme
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
8 ServingsPrep: 20 min. + chilling


  • 2 cups heavy whipping cream
  • 1 cup plus 2 teaspoons sugar, divided
  • 1 envelope unflavored gelatin
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Almond Extract
  • 2 cups (16 ounces) sour cream
  • 1 cup fresh or frozen raspberries


  • 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.
  • Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour
  • cream. Pour into eight dessert dishes. Refrigerate at least 1 hour.
  • Just before serving, lightly crush raspberries; gently stir in
  • remaining sugar. Spoon over tops. Yield: 8 servings.
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.