Lemon Cream is similar to crème fraîche, but it is thickened with gelatin. The delicate, rich flavor complements many dinner menus.
Swedish Lemon Cream
- Prep Time 15 min
- Total 2 hr 15 min
- Servings 12
- Ingredients 8
Ingredients
- 2 envelopes unflavored gelatin
- 3/4 cup lemon juice
- 1/2 cup boiling water
- 1/2 cup sugar
- 2 tablespoons grated lemon peel
- 4 cups whipping (heavy) cream
- 1/3 cup sugar
- 2 packages (10 ounces each) frozen raspberries in syrup, thawed
Instructions
-
Step1Lightly brush 8-cup mold with vegetable oil. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.
-
Step2Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm. Serve with raspberries.
Nutrition
350
Calories
25 g
Total Fat
3 g
Protein
30 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 225
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Cholesterol
- 90 mg
- Sodium
- 35 mg
- Potassium
- 150 mg
- Total Carbohydrate
- 30 g
- Dietary Fiber
- 2 g
- Protein
- 3 g
% Daily Value*:
- Vitamin A
- 18%
- 18%
- Vitamin C
- 20%
- 20%
- Calcium
- 6%
- 6%
- Iron
- 0%
- 0%
Exchanges:
Tips from the Betty Crocker Kitchens
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