Swedish Cream
INGREDIENTS
- 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 oz. frozen sweetened raspberries, thawed
- 1 cup fresh blueberries
- Fresh mint sprigs
INSTRUCTIONS
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 to 8 stemmed glasses; refrigerate until firm, about 3 hours. To serve, top each dessert with 1 oz. raspberries and 2 tablespoons fresh blueberries. Garnish with mint sprig.
RECIPE YIELD/SERVING SIZE
Makes 6 to 8 servings.
NOTES
*Grand Marnier or Triple Sec may be substituted