Bavarian Cream with Raspberry Sauce

Few desserts manage to be this elegant and this easy at the same time.

Warm milk infused with vanilla and almond extract gets set with gelatin, then folded with whipped topping into a cloud-light cream that trembles on the spoon.

Spooned into pretty stemmed glasses and chilled until firm, it’s already a showstopper.

But then you drizzle on a jewel-toned raspberry puree that’s sweet, tart, and absolutely gorgeous, and suddenly you’ve got a restaurant-caliber dessert made with skim milk and no oven required.

Kitchen Tips

• Chill the gelatin mixture until it’s the consistency of unbeaten egg whites before folding in the whipped topping; too thin and it won’t hold its shape
• Strain the raspberry puree through a fine mesh sieve to catch every last seed for a smooth, elegant sauce
• Use fresh raspberries when in season for the brightest color and flavor; frozen work well in a pinch
• These can be made a full day ahead, making them ideal for dinner parties and entertaining