This thick and creamy dessert is my interpretation of my mother’s recipe for Swedish krem. It has just a hint of almond flavor and looks spectacular with bright red berries on top. Serve it in glasses to match the occasion.
—Linda Nilsen, Anoka, MN
Prep: 20 min. + chilling • Makes: 8 servings
2 cups heavy whipping cream
1 cup plus 2 tsp. sugar, divided
1 envelope unflavored gelatin
1 tsp. vanilla extract
1 tsp. almond extract
2 cups (16 oz.) sour cream
1 cup fresh or frozen raspberries
1. In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in the gelatin until completely dissolved.
2. Remove from the heat; stir in extracts. Cool for 10 minutes. Whisk in sour cream. Pour into eight dessert dishes. Refrigerate at least 1 hour.
3. Just before serving, lightly crush the raspberries; gently stir in remaining sugar. Spoon over tops.
Per serving: 440 cal., 32g fat (21g sat. fat), 122mg chol., 55mg sod., 32g carb. (30g sugars, 1g fiber), 4g pro.