Swedish cream with berries
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| ¼ | cup | Cold water |
| 2⅓ | cup | Whipping cream |
| 1 | carton | Frozen strawberries or |
| 2 | Boxes (small) fresh strawberries | |
| 1 | cup | Sugar |
| 1 | pint | Sour cream |
| 1 | teaspoon | Vanilla extract |
Directions
Dissolve gelatin in water, let stand 5 minutes to soften. Place cream in saucepan; add sugar and gelatin. Heat gently until of a creamy consistency, stirring gently. Remove from heat and cool until thick. Place in refrigerator 30 to 60 minutes to hasten thickening. When partially thickened, fold in sour cream and vanilla. Pour into sherbet glasses, leaving room for the berries. Chill 8 hours. Remove from refrigerator, spoon berries over the top of the Swedish cream. Juice from the berries adds flavor. This is lovely for a luncheon.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .