I was first introduced to this dessert by my mom a few years ago. Interestingly enough, it wasn’t the taste that inspired me to make it. It was the attractive way she presented it to me via a phone message.
Given the fact that she lives in KY and I live in MT, the reality is that I don’t often have the chance anymore to taste her dishes. She was the one that taught me to love good food. Ironically, I did not enjoy cooking or baking while I was at home. But my mom’s patient example and constant array of good food must have made a difference, because now I certainly love to create good food and provide delicious meals. 🙂
And now my mom and I will often exchange food pictures and/or recipes via phone messages. And when she sent me a picture of her dessert, I knew I had to try it too. 🙂
The good news is that it is as tasty as it looks. The berries and fresh fruit compote give it a bright, lively flavor. The creme is almost like a solid custard type with a smooth, creamy finish.
Its bright and refreshing and it definitely something I will be making more often. Also, its husband approved so that makes it worth it too. 😉
I hope you will enjoy it as much as we did!
Swedish Creme with Fruit Compote
Creamy, bright and delightful
Ingredients
- 2 tablespoons natural beef gelatin
- 1/3 cup cold water
- 2 cups heavy whipping cream
- 1 /4 cup organic cane sugar
- 1 cup vanilla bean Greek yogurt
- 1 cup sour cream
- 1 teaspoon organic vanilla
- 1/2 teaspoon sea salt
Instructions
- Mix the gelatin in cold water and allow to sit for 1 minute.
- Combine whipping cream, sugar, salt, and soaked gelatin in a medium saucepan. Cook over medium heat until gelatin is dissolved.
- Transfer to a medium bowl and cool for 10 minutes. Mix in the yogurt, sour cream, and vanilla.
- Pour the mixture in to a Jell-o mold or into individual dessert dishes. Refrigerate until firm.
- For the fruit compote, boil preferred amount of berries, a little bit of water and sweetener of choice in a small saucepan.
- Cook and stir until your mixture is slightly thick but still pourable. Cool completely before using.
- Drizzle over the chilled creme, letting it drip down the sides. Serve with additional berries and mint leaves if desired.
Notes
I used organic cane sugar but you could use stevia and sweeten it to taste, to make it a sugar free dessert. If you prefer sugar free, make sure to also use plain, unsweetened Greek yogurt instead of the vanilla bean.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 739Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 88mgSodium: 172mgCarbohydrates: 107gFiber: 0gSugar: 106gProtein: 6g
Nutrition facts are not guaranteed accurate