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Joe Vandal’s Russian Creams

By Kacey Brunner and Shae Carson

This is a very versatile recipe that can be modified for any occasion. The possibilities are endless. This delicious cream can be mixed with a fruit puree or sauce, with fresh sliced fruit or stand alone. The creamy taste is sure to soothe your after-dinner sweet tooth!

  • Yield: 12 servings


  • 1/3 cup sugar
  • 1 Tbsp. unflavored gelatin
  • 1/2 cup water
  • 1 cup heavy whipping cream
  • 1 tsp. vanilla extract
  • 1 1/2 cups non-fat, plain Greek yogurt
  • 1 lb. frozen mango
  • 2 1/2 Tbsp. orange juice
  • 3 1/2 Tbsp. sugar
  • 1 pint blackberries


The Russian Cream

  1. Prepare the cream by blending the sugar and gelatin together thoroughly
  2. Add water to the mixture in a small pot.
  3. Let stand for 5 minutes.
  4. Cook the mixture until it is boiling making sure to stir constantly.
  5. Turn off the heat and add the heavy whipping cream.
  6. Mix the vanilla and yogurt together separately.
  7. Gradually add the yogurt mixture to the cream.
  8. Pour the new cream mixture into a 12 spot cupcake tray.
  9. Cover and refrigerate for 4 hours.


  1. Prepare the puree by thawing the frozen mango and chopping it finely. Use a food processor if available.
  2. Combine the mango, orange juice, and sugar together in a pot.
  3. Cook over medium heat until thick.
  4. Allow to cool completely.
  5. Remove the creams from the cupcake tray with a spatula.
  6. Pour the cooled puree over the creams.
  7. Top with 1-2 fresh blackberries depending on size.

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