Pineapple Bavarian Cream
Pineapple Bavarian Cream recipe
Yield
6 servingsPrep
3 hrsCook
15 minReady
3 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pineapple, canned, crushed
|
* | |
| 1 | cup |
water
boiling |
|
| 1 | package |
gelatin, unflavored
lemon-flavored |
|
| 1 | cup |
heavy whipping cream
chilled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pineapple, canned, crushed
|
* |
| 237 | ml |
water
boiling |
|
| 1 | package |
gelatin, unflavored
lemon-flavored |
|
| 237 | ml |
heavy whipping cream
chilled |
|
Directions
Drain pineapple, reserving syrup.
Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin.
Chill until almost set.
In chilled bowl, beat cream until stiff. Beat gelatin until foamy.
Fold gelatin and pineapple into the whipped cream.
Pour into 1 quart mold or into individual molds.
Chill 3 hr. or until formed.
Serve with sweetened whipped cream, if you like, and garnish with other fruits.
