RECIPE

Cloudberry Cream

A member of the rose family, cloudberry bushes produce delicious orange berries that are smaller than blackberries and raspberries. Red before ripening, the fruit turns soft and orange at maturity. Scandinavians pick them from the end of July through the beginning of August. In a good year, the Swedes, alone, buy and sell about a 1,000 tons of them. Scandinavians call the abundant berries the "The Gold of the Bogs," eat them fresh in season or make them into preserves. They also use them to make liqueurs and as a filling in chocolate candies, as well as making a tea that’s rich in vitamin C. For this reason, people at cloudberries during the 18^th and early 19^th centuries to combat gout and scurvy.

A favorite dessert among Scandinavians is to smother creamy vanilla ice cream with warm cloudberries. And Americans love to spread cloudberry preserves on a fresh toasted bagel spread with soft cream cheese. But for a real treat, try making some heavenly cloudberry cream.

Needed:

1 pint of whipping cream
1 small jar of cloudberry preserves or 3 tablespoons per serving

Whip the cream lightly, then carefully fold in the preserves. For additional sweetness, add additional sugar. Refrigerate for 30 minutes. Spoon into small bowls or stem glasses and sprinkle lightly with nutmeg. Serve ice cold with a vanilla cookie if desired.

OR for a low-calorie alternative, substitute

1 container of fat-free non-dairy cream topping for the whipping cream

If following the low-calorie alternative, fold the preserves lightly into the fat-free topping. For additional sweetness, add a small amount of artificial sweetener. Refrigerate for 30 minutes. Spoon into small bowls or stem glasses and sprinkle lightly with nutmeg. Serve ice cold with low-fat pretzel sticks if desired.

Makes: 6 servings
Preparation time: 10 minutes

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