Swedish Cream

Ingredients

• 1 tablespoon gelatin
• 1/4 cup cold water
• 2 cups Darigold Whipping Cream
• 3/4 cup sugar
• 1 cup Darigold Plain Yogurt
• 1 cup Darigold Sour Cream
• 1 teaspoon vanilla*
• 8 ounces frozen sweetened raspberries, thawed
• 1 cup fresh blueberries
• Fresh mint sprigs

Instructions

Stir gelatin into cold water and let stand 1 minute. Combine whipping cream, sugar and soaked gelatin in saucepan; cook and stir over medium heat until gelatin dissolves, about 5 minutes. Transfer to bowl and cool 15 minutes. Whisk in yogurt, sour cream and vanilla. Divide mixture among 6-8 stemmed glasses; refrigerate until firm, about 3 hours. To serve, top each dessert with 1 ounce raspberries and 2 tablespoons fresh blueberries. Garnish with mint sprig. Makes 6-8 servings.

*Grand Marnier or Triple Sec may be substituted