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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!”
This recipe is:
Quick
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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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
Reviewed on Feb. 16, 2009 by dmmg
Re: Sour Cream Bavarian is great and very easy I substituted natural yogurt for the sour cream and it was exellent also it is a little soft so I put it in the freezer after unmolding. for half hour before serving.Dani
Re: Sour Cream Bavarian is great and very easy I substituted natural yogurt for the sour cream and it was exellent also it is a little soft so I put it in the freezer after unmolding. for half hour before serving.
Dani
Reviewed on Feb. 12, 2009 by mah53
Sounds luscious!! I'll make it w/sugar substitute though. And I'll make my own raspberry sauce (sugar free). all of which will really knock down the carbs for my hubby. He is diabetic so we try to keep the desserts low carb. Thanks for sharing!!
Reviewed on Feb. 12, 2009 by candymint70
Reviewed on Feb. 12, 2009 by Sandia44
Reviewed on Feb. 12, 2009 by Taximommy58
I can't wait to try this! I don't have Valentine heart molds, but I'm guessing any jello mold will do. Sounds like a nice, light dessert any time of year. Thanks!
Reviewed on Feb. 12, 2009 by sstringf
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