In the recent explorations of our generous friends garden, there was a certain corner of the garden that kept pulling us in.
Can you imagine why?
The first day we picked and ate and picked and ate. No berries made it home with us.
The fourth day, we were barely able to save enough raspberries for one batch of freezer jam.
Oh, how precious it is and how thankful we will be in January, nibbling warm toast and watching the snow fly.
The rest of the berries have been eaten on site or made into several delicious desserts.
Not only were our friends kind enough to share their bountiful raspberry crop with us, they also shared a delicious recipe with us a few years back.
Swedish Cream and Berries
2 1/3 cups cream or half and half
1 cup sugar
1 envelope plain gelatin
1 tsp. vanilla
1 pint sour cream
Mix together cream, sugar and gelatin. Heat until dissolved. Cool. Gently mix in sour cream and vanilla. Pour into 8 x 8 baking dish. Refrigerate. Serve chilled with berries.
** Use whole milk and fat free sour cream to lighten this up a bit. I have always wondered about using honey in place of the sugar, but haven’t tried it, yet. **