Name: Norwegian Cream: 3-Ingredient Whipped Yogurt Dessert Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Norwegian
Ingredients: 300 ml double cream (heavy cream); 300 g natural yoghurt (Greek yoghurt can be used for a thicker, richer texture); 50 g dark muscovado sugar (alternatively dark brown sugar or coconut sugar)

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Introduction

Norwegian Cream is a delightfully simple dessert made with just three ingredients. It’s a creamy, slightly tangy treat that pairs wonderfully with fresh fruit, making it a perfect quick fix for any occasion.

The image shows a close-up of a dessert with two main layers inside a clear glass dish set on a white marbled surface. The bottom layer is creamy and white with a smooth texture, while the top layer is dark brown and glossy, with a slightly uneven, almost burnt-looking surface. A spoon is scooping into the dessert, creating swirling patterns where the two layers mix, and a woman's hand is holding the spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 ml double cream (heavy cream)
300 g natural yoghurt (Greek yoghurt can be used for a thicker texture)
50 g dark muscovado sugar (dark brown sugar or coconut sugar can be substituted)

Instructions

Step 1: In a large bowl, whip the double cream until firm peaks form. Be careful not to overwhip. Electric beaters work best, but a hand whisk will also do the job with a bit more effort.
Step 2: Gently stir the natural yoghurt into the whipped cream until fully combined.
Step 3: Transfer the mixture to a serving bowl and smooth the top evenly.
Step 4: Sprinkle the muscovado sugar over the top and refrigerate for at least one hour. This allows the sugar to melt into the cream. If it hasn’t fully dissolved, chill for an additional 30 minutes or longer.
Step 5: Serve chilled with fresh berries, other fresh fruit, or a fruit salad. It pairs especially well with raspberries, strawberries, or ripe peaches.

Tips & Variations

Using Greek yoghurt creates a thicker, creamier texture but adds extra calories.
For added flavor, try folding in a teaspoon of vanilla extract before chilling.
Experiment with different sugars like coconut sugar or dark brown sugar for subtle taste changes.
Serve with a sprinkle of toasted nuts for added crunch and texture contrast.

Storage

Store leftover Norwegian Cream in an airtight container in the refrigerator for up to 2 days. The texture may become slightly looser over time, so give it a gentle stir before serving. This dessert is best enjoyed fresh and chilled.

How to Serve

The image shows a close-up of a dessert with two main layers: a white creamy layer at the bottom with a smooth texture, and a thick dark brown sauce covering the top, appearing rich and glossy with some uneven spots. A metal spoon is scooping into the dessert, revealing the soft creamy layer under the sauce and creating a swirl effect where the two layers mix. The dish is shown in a round white bowl, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream or yoghurt?

Low-fat cream may not whip properly to firm peaks, and using low-fat yoghurt will alter the creamy texture. For best results, use full-fat double cream and natural yoghurt.

Can this dessert be made ahead of time?

Yes, you can prepare Norwegian Cream several hours or even a day in advance. Just keep it covered and chilled until ready to serve for optimal freshness and flavor.