Sour Cream Bavarian
"A TOH recipe that I got in an email. Described as light and refreshing dessert that's creamy and pretty with the tart raspberry sauce, no one will ever guess that it's fat-free. I've been trying to eat healthier so this seems to fit the bill. Finally got around to making this for family and it was enjoyed by all. Not terribly sweet but the raspberry sauce really set it off - pretty easy also. If you decide to try it hope you'll like it as much as we did."
photo by gailanng
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 1/4 cups
- Serves:
- 8
ingredients
- 1 tablespoon gelatin, one envelope
- 3⁄4 cup cold water
- 2⁄3 cup sugar
- 1 cup sour cream, fat-free
- 1 teaspoon vanilla extract
- 2 cups fat-free whipped topping
- 10 ounces frozen raspberries, in syrup, thawed
- 1 tablespoon cornstarch
- 1 tablespoon sugar
directions
- In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
- Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved.
- Remove from heat.
- Whisk in sour cream and vanilla.
- Refrigerate until slightly thickened.
- Fold in whipped topping.
- Pour into a 4 cup mold coated with cooking spray.
- Refrigerate until firm.
-
For Sauce:
- Drain raspberries, reserving syrup; set berries aside.
- Add enough water to the syrup to measure 3/4 cup.
- In small saucepan, combine cornstarch and sugar.
- Stir in syrup mixture until smooth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from heat; stir in berries.
- Refrigerate until serving.
- To serve, unmold dessert on serving plate; top with raspberry sauce.
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Reviews
-
Should I die from an overdose at least I would die from something I so enjoyed. Made for ZWT #6 ZINGO. -
This is the absolute best Bavarian I have ever tasted......am sure it is thanks to the sour cream. Many different toppings can be used to taste but you certainly can't go wrong. Thanks for such a wonderful addition to my dessert file.
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i used a mixed berry on this very nice zaar tag 6
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This is a fantastic dessert! My hubby asked to have it for dessert three nights in a row, good thing it is just the two of us although I am surprised it lasted three days (I thought for sure DH would sneak in and eat it when I wasn't looking). I am going to try this again with almond extract and peaches. I imagine it would also be really good with the chocolate whipped topping they sell around the holidays, maybe with cherries???? So glad I found this light and versatile recipe! We will make this often I am sure. -
Excellent! Smooth and creamy and oh-so-cool. I used 2% greek yoghurt instead of sour cream and we didn't miss the calories at all! (Plus the tangy flavour was great with the raspberries) I will be making this dessert several times over the summer - so glad I tried it! Thanks.
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Tweaks
-
Try adding 1/3 cup of Amaretto! It's awesome! -
Excellent! Smooth and creamy and oh-so-cool. I used 2% greek yoghurt instead of sour cream and we didn't miss the calories at all! (Plus the tangy flavour was great with the raspberries) I will be making this dessert several times over the summer - so glad I tried it! Thanks.
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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