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Sour Cream Bavarian Recipe

Sour Cream Bavarian Recipe photo by Taste of Home

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Are you ‘sweet on’ someone who’s counting calories? Show them you care with this light and refreshing dessert from Judi Janczewski. “It’s sinfully creamy and so pretty with the tart raspberry sauce,” she writes from Berwyn, Illinois. “No one would ever guess that it’s fat-free!”

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Sour Cream Bavarian Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1 envelope unflavored gelatin
3/4 cup cold water
2/3 cup sugar
1 cup (8 ounces) fat-free sour cream
1 teaspoon vanilla extract
2 cups fat-free whipped topping
RASPBERRY SAUCE:
1 package (10 ounces) frozen raspberries in syrup, thawed
1 tablespoon cornstarch
1 tablespoon sugar

Directions

In a 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 the heat. Whisk in sour cream and vanilla. Refrigerate until slightly thickened.
Fold in whipped topping. Pour into a 4 cup heart-shaped or other shape 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 a 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 the heat; stir in berries. Refrigerate until serving.
To serve, unmold dessert onto a serving plate; top with raspberry sauce. Yield: 8 servings (1-1/4 cups sauce).

Nutritional Analysis: 1 serving with about 2 tablespoons sauce equals 180 calories, trace fat (trace saturated fat), 5 mg cholesterol, 37 mg sodium, 40 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Sour Cream Bavarian in Country Woman January/February 2006, p42

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Sour Cream Bavarian

Sour Cream Bavarian

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(1-10) of 16 reviews

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Reviewed on Mar. 16, 2009 by pugmomma

Reviewed on Feb. 28, 2009 by madelin hoggard

My turn out great!(i didn't have much time to wait for it to mold, so i put it in the freezer) We loved the raspberry sauce.And i love that's fat-free!

Reviewed on Feb. 24, 2009 by kedunham

Mine did not mold. I refridgerated it for a couple hours. Do not know why. Also, I don't think it had a whole lot of flavor.

Reviewed on Feb. 21, 2009 by wpell

Reviewed on Feb. 20, 2009 by gapeach55

Very yummy!

Reviewed on Feb. 20, 2009 by onlyfemale

This is a great dessert. I added a touch of whipped cream. The raspberries are just the right touch with the tartness that they add.

Reviewed on Feb. 19, 2009 by anitajyoder

Very good, light and tasty! Also easy to make.

Reviewed on Feb. 19, 2009 by DonnaB126

Very good. I added a graham cracker crust. It just gave it that little something it needed.

Reviewed on Feb. 19, 2009 by roxy92504

I made this and it is not good... it is very bland and the texture was not what I thought it would be. I would not, make this again.

Reviewed on Feb. 19, 2009 by DeBresser

Made this dessert for a Valentine's Day family get-together and it was a sure fire hit. Grandchildren wanted it made two days later to help celebrate "Family Day" Eleanor/ Ontario,Canada

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