Danish desserts

Rødgrød (), rote Grütze (), or rode Grütt (), meaning "red groats", is a sweet berry pudding from Denmark and Northern Germany. The name of the dish in Danish features many of the elements that make Danish pronunciation difficult for non-native speakers, so , literally "red porridge with cream", has been a commonly used shibboleth since the early 1900s.

Risalamande ( also spelled as ) is a traditional Danish dessert served at Christmas dinner and julefrokost (Christmas lunch). It is made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. It is served cold with either warm or cold cherry sauce (kirsebærsovs).

Danish dairy beverage/dessert

scandinavian dessert

Danish soured milk product (1930- )

Bløtkake is a type of layer cake from Norway. It consists of layers of sukkerbrød, which bears resemblance to pound cake but is usually lighter, whipped cream or custard, and fresh or preserved fruit or berries. It is typically served to mark occasions such as birthdays, jubilees, or Constitution Day in Norway. In the summer months fresh berries are often included. The cake is topped with whipped cream and some sort of garnish, which often indicates which ingredients have been used between the layers in addition to the whipped cream or custard. Icing is not used in a traditional Norwegian bløt