Rich Swedish Cream Dough Recipes

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SWEDISH CREAM



Swedish Cream image

It is not too sweet and it's very rich and creamy. If you like a sweeter dish, double the sugar. This makes for a lovely presentation that looks like you went to a lot of effort but didn't. total time includes refrigeration time

Provided by Kimmie Kooks

Categories     Dessert

Time 4h50m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup heavy cream
3 tablespoons water
1/2 cup sugar
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup frozen berries, thawed

Steps:

  • 1. Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
  • 2. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour berries over top.

Nutrition Facts : Calories 277.4, Fat 22.2, SaturatedFat 13.6, Cholesterol 74.3, Sodium 46.2, Carbohydrate 19, Sugar 18.1, Protein 1.6

SWEDISH LEMON CREAM



Swedish Lemon Cream image

Lemon Cream is similar to crème fraîche, but it is thickened with gelatin. The delicate, rich flavor complements many dinner menus.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 2h15m

Number Of Ingredients 8

2 envelopes unflavored gelatin
3/4 cup lemon juice
1/2 cup boiling water
1/2 cup sugar
2 tablespoons grated lemon peel
4 cups whipping (heavy) cream
1/3 cup sugar
2 packages (10 ounces each) frozen raspberries in syrup, thawed

Steps:

  • Lightly brush 8-cup mold with vegetable oil. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.
  • Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm. Serve with raspberries.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 2 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 35 mg

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