BERRIES & SWEDISH CREAM TARTLETS
A friend of mine brought a similar tartlet to a party we were both attending. I knew I just had to have the recipe. I modified it and now my family loves them. Since they use mixed fresh berries, they are great anytime of the year.-Maria Gruetzmacher, Stillwater, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle gelatin over 1/4 cup heavy cream; let stand for 1 minute. In a small saucepan, heat 1/2 cup sugar and remaining heavy cream over low heat until mixture reaches 160°. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in extracts. Cool slightly; refrigerate for 10 minutes., Stir in sour cream until blended. Cover and refrigerate overnight., In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 24mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 440 calories, Fat 32g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
SWEDISH CREAM WITH SUMMER BERRIES
This is an easy and elegant dessert. I get besieged with requests for the recipe every time I make it. Substitute any of your favorite fresh fruits for the strawberries, and it'll be still be just as delicious! You can also serve this in wine glasses because 1/2 cup servings are never enough.
Provided by HOONDE
Categories World Cuisine Recipes European Scandinavian
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
- Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 21.8 g, Cholesterol 95.1 mg, Fat 28.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 17.6 g, Sodium 49.3 mg, Sugar 17.8 g
SWEDISH SANDBAKKELS WITH STRAWBERRY-CREAM
Sandbakkels with Strawberry-Cream offer all of the flavor of fresh strawberry shortcake but are easily eaten as finger food. A great dessert to carry along in your cooler for spring and summer picnics! **Recipe makes 30 tarts and the filling is for 15-20 tarts; double filling ingredients to ensure enough for all tarts. Taken from Kari Diehl at about.com and posted for ZWT.
Provided by alligirl
Categories Dessert
Time 30m
Yield 15-20 filled tarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- For cookies:.
- Preheat oven to 375º.
- Use butter or cooking spray to lightly grease 2" Sandbakkels tins.
- Cream together the butter and sugar.
- Mix in the well-beaten egg followed by 2 cups of flour and 1 teaspoons of flavoring.
- The soft batter should pull away from the sides of your mixing bowl; if not, add additional flour, 1 tablespoons at a time, until it does.
- With floured fingers, pinch off about 1 1/2 tablespoons of dough.
- Roll into a ball, press into a tin, and use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer (Tip: This dough is forgiving and as pliant as play dough. If you haven't pinched off enough dough to line the tin, simply add more. If you pinched too much, use your finger to scrape off the excess that pushes up past the top of the tin, adding it back to the remaining dough).
- Repeat.
- Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes (checking at 10 minutes. Their butter content causes these cookies to burn fairly quickly).
- Remove from oven and cool slightly.
- Turn the tins over on a baking rack or clean counter.
- If the tarts don't fall out of their own accord, tap lightly on the backs of the tins with a knife or spoon to loosen.
- Let cookies cool completely before filling. (Yield: 30 tarts).
- Strawberry Cream:.
- Prior to serving, stir together whipping cream, vanilla or lemon extract, sugar, and chopped strawberries.
- Whip mixture until stiff peaks form.
- Spoon whipped strawberry cream into the inverted cookies.
- Garnish with sliced strawberries.
- Serve immediately if possible; can be refrigerated for up to 5 hours.
- (You will have extra tarts; double filling recipe, to fill all tarts.).
STRAWBERRIES AND CREAM
This is the best-tasting strawberries and cream I have ever ate!!!
Provided by jazmin_17
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 33.3 g, Cholesterol 25.3 mg, Fat 12.3 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 7.5 g, Sodium 31.2 mg, Sugar 28.8 g
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