Swedish Cream with Raspberry Sauce | Entertaining at the College of Charleston (1999)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

raspberries

🥗Healthier: blackberries

💰Cheaper: frozen raspberries

Frozen raspberries are often less expensive and still flavorful.

Start by mixing Nox gelatin with 2% milk and whole milk in a saucepan.

Heat the mixture on the stove until it is hot but not boiling, just enough to scald it and dissolve the gelatin.

In a separate bowl, mix fat-free sour cream with NeutraSweet using a whisk until well combined.

Once the gelatin is dissolved, remove it from the heat and let it cool for about 5 minutes.

Pour the cooled gelatin mixture into the sour cream mixture and stir until combined.

Spray 4 oz molds lightly with vegetable spray to prevent sticking.

Fill the molds with the mixture and refrigerate for about 2 hours until set.

To make the raspberry sauce, place fresh raspberries in a food processor and blend until smooth.

Strain the blended raspberries through a sieve to remove the seeds.

Rinse the strainer to ensure no seeds are left stuck in it.

Add orange juice, lemon juice, and NeutraSweet to the strained raspberry sauce and mix well.

Toss the sauce with the fresh raspberries before serving.

Unmold the Swedish cream and serve topped with the raspberry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens