Abstract: Disclosed is a crème filling that is fortified with the omega-3 fatty acids eicosapentaenoic acid, docosahexaenoic acid, or a mixture thereof and is room temperature stable for at least 4 months and more preferably for at least 8 months. It has been found that these omega-3 fatty acids can be stabilized by using in the crème filling a stabilizer fat and/or oil having a high saturated fat level of from 30 to 55%. The crème filling finds wide use in a variety of food products and provides the health benefits of omega-3 fatty acids to these foods.