This is our quick version of Swedish Cream; whipped cream and sour cream together with sugar and berries or fruit. Perfect for summer desserts or brunch treats. It is creamy and a little more substantial than whipped cream.
Swedish Cream
This recipe will easily serve 6 or 8 for dessert. Add more or less sugar, depending on your preference. We like this combination and it can easily rest covered in the refrigerator for hours before serving. It will set a bit and be even better if it rests.
Ingredients
- 1 cup (250 ml) heavy cream 0 CHO
- ½ cup (115 gr) sour cream 8 CHO
- 3 TBSP (36 gr) white sugar (1 CHO/GR) 36 CHO
TOTAL CHO 44 CHO
- TOTAL WEIGHT 383 GRAMS
- 44 CHO DIVIDED BY 383 GRAMS = .114 CHO/GRAM
- 1 TBSP = 10 GRAMS (.114 CHO x 10 GRAMS) 1.14 CHO/TBSP
- ¼ CUP = 4 TBSP (1.14 CHO x 4) 4.56 CHO/1/4 CUP
4 cups fresh berries or fruit – CHO DEPENDENT ON YOUR PRODUCT
Instructions
- Add cold heavy cream to glass dish and beat until cream forms stiff peaks but is not so thick that it is starting to break down.
- Fold in sour cream until mixed and then fold in sugar. Garnish with basil or mint if desired.
- Serve with measured amount of berries/fruit.
