Sour Cream Ligonberry Pie Recipes

CREPES WITH LINGONBERRY JAM

Steps:

• For the filling:
• In a small bowl, mix together jam and cream cheese until well incorporated. Set aside.;
• For the whipped cream:
• Using a hand mixer, blend ingredients together until soft peaks form. Refrigerate until serving.
• Spray a nonstick crepe pan with cooking spray and place over medium-high heat. Add 2-ounces crepe batter and rotate pan until batter adheres to the sides. Allow to cook for 1 minute. Once slight bubbles start to form on the crepe, flip with a rubber spatula. Remove from the pan, place on a platter and repeat with remaining batter. Set aside.
• Place approximately 3 tablespoons jam mixture in center of a crepe and roll tightly. Repeat until all the crepes are filled and rolled. Serve on a large platter or individual plates with whipped cream alongside, if desired

SOUR CREAM LIGONBERRY PIE

Steps:

• Place sour cream and egg yolks into medium size sauce pan and stir together, and then add sugar and flour. Cook on high heat stirring constantly with rubber spatula, you need to WATCH CLOSELY, this will scorch quickly. Cook until really thick, when you hold the spatula up out of pan it should stick to it and barely come off the spatula. Remove from stove burner and then add the black cherry gelatin or Jell-O and mix well. Add lingonberries and mix together gently, pour into a pre-baked pastry crust. Place in cooler. When ready to serve top with thawed whipped topping or Fresh Whipped Cream Tip: Frozen lingonberries can be found online at nwwildfoods.com. They ship the berries to your door frozen. The berries are great with no additives, no sugar.

LINGONBERRY-CARDAMOM CAKE

Steps:

• Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds., In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes., Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerated until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.