Strawberry Bavarian
Yield
6 servingsPrep
20 minCook
35 minReady
5 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 c Strawberries; s |
strawberries
sliced, hulled |
*
|
|
| ½ | cup |
sugar
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| ¾ | cup |
water
cold |
|
| 2 | each |
egg whites
|
*
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
strawberries
sliced, hulled |
*
|
||
| 118 | ml |
sugar
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| 177 | ml |
water
cold |
|
| 2 | each |
egg whites
|
*
|
| 237 | ml |
heavy whipping cream
|
|
Directions
Place berries and sugar in a bowl.
Partially crush berries with a fork or potato masher, set aside.
In a 1 quart pan, stir together gelatin and water; let stand for 5 min or until gelatin has softened.
Stir in strawberry mixture. Bring just to a boil, stirring constantly.
Pour into a large bowl and let cool thoroughly until mixture is thick but not set.
In another bowl, beat egg whites until soft peaks form.
Fold beaten egg whites into strawberry mixture.
In the same bowl you just beat whites, whip cream; fold into strawberry mixture.
Pour into 6 dessert glasses.
Cover and refrigerate for at LEAST 4 hours or, better yet, until the next day.
