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Swedish Lemon Cream

Lemon Cream is similar to crème fraîche, but it is thickened with gelatin. The delicate, rich flavor complements many dinner menus.

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  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 0

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Lightly 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.
  • 2 Beat 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.

EXPERT TIPS

Expert Tips

Searching for the perfect garnish? Edible flowers make an elegant statement. Adorn your lemon cream with pansies, violas or nasturtiums. Plain or sugar-coated edible flowers add a splash of color and flavor to any dish. You can use your own untreated edible flowers, or find them in the produce section of specialty grocery stores.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
225 ),
% Daily Value
Total Fat
25 g
25 %
(Saturated Fat
15 g,
15 %
),
Cholesterol
90 mg
90 %;
Sodium
35 mg
35 %;
Total Carbohydrate
30 g
30 %
(Dietary Fiber
2 g
2 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
20%;
Calcium
6%;
Iron
0%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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