Swedish Cream was one of my childhood favorites. This version is packed with healthy fat and protein from cashew cream, grass fed yogurt and grass fed gelatin. I typically make this recipe for family and friends over the holidays and they all go nuts for it.
2 cups cashew cream
1 Tbsp. grass fed gelatin like Vital Proteins
1/4 cup water
3/4 cup pure maple syrup
2 cups plain grass fed whole milk yogurt (see notes below for dairy free option)
1 1/4 tsp. vanilla extract
1 1/4 tsp. almond extract
Mix gelatin in water and allow to stand for a minute or two.
In a medium saucepan, combine cashew cream or homemade almond milk and maple syrup. Cook and stir over low heat until just warm. Add gelatin, increase temperature to medium/low and whisk until gelatin is completely dissolved, about 5 minutes. Do not boil.
Remove from heat and stir in extracts. Cool 10 minutes. Whisk in yogurt or cashew sour cream. Pour into a glass storage container, cover and refrigerate at least 2 hours.
Serve as a dip with sliced apples or layered with fresh berries.