Not your “just desserts”

Several years ago, a friend shared this dessert recipe with me. Actually, I think I had to beg her for it after she served it at her home. She isn’t looking, so I’ll pass it on. I have no idea of the calorie count or nutrition information. When you eat this heavenly dessert, it won’t matter to you at all.

I’ve had rave reviews when I layered the cream with strawberries, bananas and poundcake in a large bowl and served it like banana pudding. But, my favorite is to serve it plain with some blackberries on top.

The flavor seems to be more to my preference when I use yogurt instead of sour cream, but you might want to try it both ways to see what suits your own taste buds. I’ll be having some for breakfast in the morning…it’s not just dessert.

RUSSIAN CREAM

¾ C. sugar
1 envelope unflavored gelatin
½ C. water
1 C. heavy cream
1 ½ C sour cream (or yogurt)
1 tsp. vanilla

In small pan, blend sugar and gelatin. Add water and mix well. Let stand 5 minutes, then bring to a full rolling boil, stirring constantly. Remove from heat and pour in whipping cream.
In mixing bowl, combine sour cream (or yogurt) with vanilla. Gradually beat in hot sugar mixture. Pour into parfait glasses and chill until set (several hours). Serve with fruit or cookies.
Double recipe: double all ingredients EXCEPT vanilla.
Increase that to 2T.

Other posts you might enjoy:

1. Depression Cake
2. I Gave My Love A Cherry
3. Lemon Cookies & Muffins from a Biscuit Mix
4. Cracker Jack
5. Cookies Enabled

Tagged as: desserts, in the kitchen, recipes