Bavarian Cream with Raspberry Sauce
Yield
4 servingsPrep
20 minCook
?Ready
20 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
gelatin, unflavored
|
*
|
| 2 | tablespoons |
water
cold |
|
| 1 ½ | cups |
milk, skim
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
sugar
|
|
| ¼ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 | cup |
whipped topping, prepared
low-fat |
|
| ½ | pint |
raspberries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
gelatin, unflavored
|
*
|
| 3E+1 | ml |
water
cold |
|
| 355 | ml |
milk, skim
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
sugar
|
|
| 1.3 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 237 | ml |
whipped topping, prepared
low-fat |
|
| 237 | ml |
raspberries
|
*
|
Directions
Sprinkle gelatin over cold water to soften.
Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir in softened gelatin until dissolved. Stir in vanilla and almond extract. Chill until slightly thickened. Fold in whipped topping.
Spoon into stemmed glasses and chill until set.
Purée raspberries with remaining two tablespoons sugar and strain. Spoon over chilled almond cream and serve.
