Swedish Cream


Serves 8
Ingredients:
1 cup heavy cream
1 cup skim milk
1 cup plus 2 teaspoons sugar, divided
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1 teaspoon almond extract
1 pint sour cream
1 cup fresh or frozen red raspberries, crushed

Method:
In a saucepan, combine cream, skim milk and 1 cup sugar. Cook and stir constantly over low heat until steam rises from the pan (DO NOT boil). Stir in gelatin until dissolved; add extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight (8) dessert glasses or small bowls; chill at least 1 hour. Just before serving, combine raspberries and remaining 2 teaspoons sugar; spoon over each serving.