Ingredients for Sour Cream Bavarian
- 1 envelope (2 1/4 teaspoons) unflavored gelatin
- 1/4 cup cold water
- 1/4 cup granulated sugar (for the Bavarian) + 1/4 cup granulated sugar (for the sauce)
- 16 ounces fat-free sour cream
- Vanilla Extract
- Fat Free Whipped Topping
- Frozen Raspberries
- 2 tablespoons cornstarch
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How to Make Sour Cream Bavarian
- In a small saucepan, sprinkle 1 envelope (2 1/4 teaspoons) unflavored gelatin over 1/4 cup cold water.
- Let stand for 1 minute to bloom.
- Add 1/4 cup granulated sugar.
- Cook and stir over low heat until gelatin and sugar are completely dissolved.
- Remove from heat.
- Whisk in 16 ounces fat-free sour cream and 1 teaspoon vanilla extract.
- Refrigerate until slightly thickened, about 30 minutes.
- Gently fold in 12 ounces fat-free whipped topping.
- Pour into a 4-cup mold coated with cooking spray.
- Refrigerate until firm, at least 4 hours or overnight.
- For the raspberry sauce:
- Drain 12 ounces fresh raspberries, reserving the syrup.
- Set the berries aside.
- Add enough water to the reserved raspberry syrup to measure 3/4 cup.
- In a small saucepan, whisk together 2 tablespoons cornstarch and 1/4 cup granulated sugar.
- Gradually whisk in the raspberry syrup mixture until smooth.
- Bring to a boil over medium heat, stirring constantly.
- Cook and stir for 2 minutes, or until thickened.
- Remove from heat and stir in the reserved raspberries.
- Refrigerate until serving, allowing the sauce to cool and thicken.
- To serve, unmold the dessert onto a serving plate.
- Top generously with the chilled raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
109g
Fat
29g
Carbs
10g
