Course: Dessert
Swedish Creme
Mom says: To be served with berries or fruit.
Phil says: The origin of the recipe has been lost in the sands of time; Mom started making it while I was in high school, so mid 1970s.
Source
Marilyn Crowell, New Hampshire; Phil Crowell's mom
Ingredients
| ⅔ cup | sugar/equivalent |
| 1 pint | milk or light cream |
| 1 envelope | gelatin |
| 1 pint | sour cream |
| 1 tsp | vanilla |
Steps
- The 2-pint quantities makes a thick cream; use half those to make something that will set up in a jelly mold.
- Heat and dissolve sugar/equivalent, milk or light cream, and gelatin. Do not boil.
- Cool 5 minutes.
- Beat in sour cream and vanilla.
- Chill at least 3 hours.
