Swedish Crème with Raspberry Sauce

2 teaspoons unflavored gelatin (about 1 envelope)
1 ½ cups heavy cream
½ cup sugar
¼ cup plain yogurt
¾ cup sour cream
½ teaspoon vanilla

¼ teaspoon orange extract

1. Mix together sugar, cream and gelatin, stirring until dissolved and smooth. Heat over LOW heat, stirring until dissolved. Do not let boil.
2. Pour into bowl and let cool 20 minutes. Stir in sour cream, yogurt and extracts.
3. Pour into 6 serving dishes or large glass serving bowl. Chill.

Sauce:
4 cups raspberries
3 tablespoons cornstarch
1 cup sugar
1 teaspoon lemon juice

1. Mash 1 cup of raspberries and pass through strainer, discarding seeds.
2. Stir in cornstarch; add sugar.
3. Stir over medium heat until translucent and thickened.
4. Stir in 3 cups raspberries and lemon juice. Spoon over crème and chill.

I also go this from my cooking class today. It was so good! It's like a custard and it's nice because you don't have to stand over the stove to cook it like most puddings or custards! The raspberry sauce is so good! You could use the raspberry recipe for almost anything, it would be good on ice cream or waffles. Although it is a bit sweet so don't eat too much.