Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Cherry Bavarian Cream

I especially like recipes for out-of-the-ordinary desserts. One bite and you'll agree this not-too-sweet treat is worth the extra effort.—Christina Till, South Haven, Michigan

6-8 ServingsPrep: 25 min. + chilling

Ingredients

6 egg yolks
1/2 cup sugar
2 cups milk
1 tablespoon vanilla extract
2 envelopes unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream, whipped
2 cups pitted tart red or bing cherries
Red food coloring, optional

Directions

In a small saucepan, combine the egg yolks, sugar and milk. Cook and
stir over medium heat until mixture reaches 160° or is thick
enough to coat the back of a metal spoon. Remove from the heat; stir
in vanilla. Pour into a large bowl; set aside.
In a small microwave-safe dish, sprinkle gelatin over cold water; let
stand for 1 minute. Microwave on high for 40 seconds. Stir and let
stand for 1 minute or until gelatin is completely dissolved. Stir
into egg mixture; tint with food coloring if desired.
Set bowl over larger bowl filled with ice water. As soon as the
cooked mixture begins to set up, fold in the cream and cherries.
Pour into 2-qt. serving bowl and refrigerated 4-6 hours or
overnight. Garnish with mint if desired. Yield: 6-8 servings.

2 of 2

Cherry Bavarian Cream (continued)

Nutrition Facts: 1 serving (1/2 cup) equals 239 calories, 11 g fat (6 g saturated fat), 188 mg cholesterol, 49 mg sodium, 28 g carbohydrate, 1 g fiber, 6 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.