Ingredients for Pineapple Ginger Bavarian
- 1 (20 ounce) can crushed pineapple in juice, undrained, divided
- 1 (0.3 ounce) package sugar-free orange gelatin
- 1 cup sugar-free ginger ale
- 1 cup plain nonfat yogurt
- 1 1/2 teaspoons grated fresh ginger
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons sugar substitute
- 1/2 teaspoon vanilla extract
- 1/4 cup water
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How to Make Pineapple Ginger Bavarian
- In a small saucepan, combine 1/2 cup pineapple juice and 1/4 cup water. Bring to a boil over high heat.
- In a medium bowl, sprinkle gelatin over the boiling pineapple juice mixture. Let stand for 1 minute to soften.
- Stir until gelatin is completely dissolved.
- Stir in the ginger ale and half (10 ounces) of the drained crushed pineapple. Mix well.
- Add the yogurt and whisk until smooth and well combined.
- Pour the mixture into 5 individual ramekins.
- Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Meanwhile, in a small bowl, combine the remaining 10 ounces of drained crushed pineapple and the grated ginger.
- Cover with plastic wrap and refrigerate until ready to serve.
- Just before serving, beat the heavy cream in a chilled bowl with an electric mixer on high speed until soft peaks form.
- Add the sugar substitute and vanilla extract. Continue beating until stiff peaks form.
- To serve, top each Bavarian with 1 tablespoon of the whipped cream and 1 tablespoon of the chilled pineapple-ginger mixture.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
42g
Fat
27g
Carbs
8g
