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Bavarian Cream with Raspberry Sauce

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Submitted by becky

YIELD

4 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

1 15
TABLESPOON ML GELATIN, UNFLAVORED *
2 3E+1
TABLESPOONS ML WATER
cold
1 ½ 355
CUPS ML MILK, SKIM
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML SUGAR
¼ 1.3
TEASPOON ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML ALMOND EXTRACT *
1 237
CUP ML WHIPPED TOPPING, PREPARED
low-fat
½ 237
PINT 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 122 19% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 209mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 2%
Calcium 13% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free
 

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