SWEDISH CREAM

1 cup sugar
1 envelope unflavored gelatin
2 cups heavy cream (half & half may be substituted)
2 cartons (8 oz. each) sour cream
1 tsp. vanilla
Frozen raspberries, thawed (or desired fruit)

Combine sugar and gelatin in a medium sized saucepan. Stir in cream. Heat mixture over medium heat, stirring constantly until gelatin is dissolved. Remove from heat and let cool.

Stir in sour cream. Add vanilla. Pour into a glass bowl and refrigerate until set (about 4 hours).

When ready to serve, spoon mixture into stemmed sherbet glasses and top with fresh or frozen, thawed fruit.

Makes 8 to 10 servings
Source: unknown