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Swedish Creme

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, Minnesota
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 2 cups heavy whipping cream
  • 1 cup plus 2 teaspoons sugar, divided
  • 1 envelope unflavored gelatin
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups sour cream
  • 1 cup fresh or frozen raspberries


  • 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 gelatin until completely dissolved.
  • Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour.
  • Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.
Nutrition Facts
1 serving: 440 calories, 32g fat (21g saturated fat), 122mg cholesterol, 55mg sodium, 32g carbohydrate (30g sugars, 1g fiber), 4g protein.

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  • Jeanne
    Oct 31, 2020

    The first time I had this type of dessert was age 14 at Kungsholm restaurant in Chicago. I have loved it ever since, and this recipe is a keeper.

  • Cam625
    Jul 20, 2020

    So easy and delicious!

  • KristineChayes
    Jun 11, 2019

    I’ve made this beautiful dessert a few times and it is always well received. I only use 1/4 tsp. almond extract (family preference). Creamy and delicious, Swedish Creme is a standout!

  • mdpurf
    Sep 29, 2014

    I absolutely love this recipe. Easy to make and unlike any other dessert I have made. Glad I tried this recipe when I saw it in the magazine.

  • aug2295
    May 13, 2014

    This recipe was so different and it caught my attention. I'm really glad it did because it was definitely something special. Rich and delicious and not really that hard to make.

  • Creativity60
    Apr 25, 2014

    This is delicious and creamy, and could be served with any type of fruit or topping. Be sure to start stirring the minute you add the gelatin and stir thoroughly. I poured it in, then a few seconds later started stirring, and discovered after it had chilled that there were little gelatin pieces that hadn't dissolved well, so I'll be sure to stir quicker and longer after adding the gelatin next time. Yummy!!

  • Shooony
    Mar 30, 2014

    Made this the other night. Cut recipe in half to see if I would like it before making full batch. WOW! Right up my alley. It was so good I am making enough to give my 12 co-workers a shot at it.

  • slo_cook
    Mar 30, 2010

    I've been making this dessert since it was printed in Taste of Home about 15 yrs ago.A chocolate version can be made by adding cocoa powder too taste.Not caring a lot for the taste of raw raspberries I use strawberries, blueberries or blackberries.I always double the recipe because this is just way too delicious to serve in less than 1 cup portions

  • cheapshoot
    Dec 30, 2009

    This is absolutely delightful and rich in flavor. I make this for Christmas every year and always asked for the recipe.

  • cheapshoot
    Dec 12, 2009

    I make this for my Holiday Open House and always asked for the recipe. Can not have Xmas without it.