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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 cup Splenda
1 unflavored
2 cups heavy whipping
1 teaspoon vanilla extract
2 cups sour cream

How To Prepare: Combine Splenda and
gelatin in a sauce pan. Add
cream. Heat on medium for
5 minutes stirring
CONSTANTLY, until hot but
NOT boiling. Sugar and
gelatin must be completely
dissolved. If it gets too hot
or cooks too long, it will be
tough. Cool 10 minutes.
Combine sour cream and
vanilla and stir into the
warm mixture. Ladle into a
medium-sized bowl or
molds. Refrigerate 2 hours
or until set. If placed in
molds, unmold swedish
cream by running a knife
around the edges and
turning out. Serve alone or
with fresh berries mixed
with Splenda.

I don't use molds, I just dish
it out of a medium-sized
bowl and enjoy.
Carbs per serving - include all nutritional information if known: 58g carbs total
Effort (Easy, Average, Difficult): Easy

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