This recipe is an all-time favorite with my family and everyone else who tastes it. It’s so easy but makes an impressive company dessert. Because it doesn’t seem light, everyone feels like they’re sinfully over-indulging! —Linda Murray, Allenstown, New Hampshire
- 5 packages (12 ounces each) frozen unsweetened raspberries, thawed
- 2 cups confectioners' sugar
- 2 envelopes unflavored gelatin
- 1/3 cup plus 1/2 cup cold water, divided
- 38 ladyfingers, split
- 2 tablespoons seedless raspberry jam
- 1 teaspoon water
- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
- In a large saucepan, combine raspberries and confectioners' sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds; set aside.
- In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly thickened, stirring occasionally.
- Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. In a small bowl, combine raspberry jam and water; spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm. Garnish with remaining whipped topping. Yield: 16 servings.
Originally published as Raspberry Bavarian Cake in Healthy Cooking April/May 2011, p15
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