Swedish Cream with Summer Berries Recipe Reviews - Allrecipes.com (Pg. 3)
Photo by sassyoldlady
Reviewed: Apr. 19, 2010
I made this for Recipe Group. My first thought is, warm cream, gag me with a spoon. However, I was pleasantly surprised I must say. It was actually quite good. I used more sour cream in place of the yogurt as I don't use plain yogurt and didn't want to get a big tub that wouldn't get used. I subbed the Grand Marnier with orange juice and a little lemon extract. It still tasted a little like a creamsicle, but with the strawberries, gave a very nice flavor. I probably would not make this again unless I whipped the whipping cream and folded everything together and used it chilled. It does make for an elegant dessert that would finish off a meal with something not too sweet and not too tart. Thanks Hoonde for the recipe.
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Photo by sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA
Reviewed: Apr. 19, 2010
I made this recipe for the recipe group... Here's my review: This recipe was AMAZING! We never have alcohol of any kind in our house, so we (my sister and I made this together) used orange extract in place of the Grand Marnier (I've heard that orange juice concentrate would also work...). Another change we made is that we whipped up the cream with the yogurt, sugar, vanilla, orange extract, and sour cream instead of heating it on the stove. Them we made a parfait (check out Larkspur's awesome photo) This was PHENOMENAL! Thanks so much! :)
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Photo by geranium

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA
Photo by larkspur
Reviewed: Apr. 19, 2010
This is a good recipe, with a few changes. After reading through it, it sounded like it would be a rather runny sauce that you topped with some sliced strawberries. I didn't really want that...so I made a couple changes. First of all, I whipped the cream instead of boiling it. I folded the sour cream mixture into the whipped cream, and really liked the results. It was smooth, creamy, rich, and lightly sweet. Also, because we are a non-alcohol family, I used 1/4 tsp. of orange extract instead of the orange liqueur. This gave it a pleasant and slight orange flavor which really complimented the strawberries. I used more like 4 cups of berries, and layered them in wine glasses along with the cream. The end results were beautiful and very tasty. Thanks for sharing the recipe!!!!
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Photo by larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA
Photo by sugarbean
Reviewed: Apr. 18, 2010
This was a lovely recipe, easy to prepare and the results were very nice. Paired with the strawberries, the cream was delicious, on its own it tasted like a orange creamcicle, which I didn't care for. It was a hit with my husband and son. I will definitely make this to serve with shortcake and as a dip for fresh fruit. I used oj instead of the liqueur b/c I made this for my children. I also did not heat the cream, just as a matter of saving time. But I can imagine that serving this warm with a strawberry crisp would be nice too. Great pick Recipe Group!
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Photo by sugarbean

Cooking Level: Expert

Living In: Lynnfield, Massachusetts, USA
Photo by My4boys
Reviewed: Apr. 17, 2010
Even though I messed up and got a tub of Whipped Cream versus getting Whipping Cream, it turned out very nice. I just folded in the whipping cream versus cooking the cream as the directions say. My mess up tasted fantastic. It was a very light desert. I layered the strawberries into a glass grated some chocolate on top. It looked great as well.
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Photo by My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA
Reviewed: Jun. 28, 2009
I made this in the morning so it could chill. Then I used it as a sauce for a berry trifle with frozen pound cake and chilled it until dessert time. It was fabulous and a huge hit with our guests
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Home Town: Rochester, New York, USA
Living In: Chicago, Illinois, USA

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