Sour Cream Bavarian Recipe
Sour Cream Bavarian Recipe photo by Taste of Home
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Sour Cream Bavarian Recipe

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4.5 12 29
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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!”
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 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
  • 1 package (10 ounces) frozen raspberries in syrup, thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar

Nutritional Facts

1 piece: 180 calories, 0 fat (0 saturated fat), 5mg cholesterol, 37mg sodium, 40g carbohydrate (29g sugars, 2g fiber), 3g protein.


  1. 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.
  2. Fold in whipped topping. Pour into a 4 cup heart-shaped or other shape mold coated with cooking spray. Refrigerate until firm.
  3. 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.
  4. To serve, unmold dessert onto a serving plate; top with raspberry sauce. Yield: 8 servings (1-1/4 cups sauce).
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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madelin hoggard User ID: 1888847 138593
Reviewed Feb. 28, 2009

"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!"

kedunham User ID: 2514710 80701
Reviewed Feb. 24, 2009

"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."

gapeach55 User ID: 3484408 154650
Reviewed Feb. 20, 2009

"Very yummy!"

onlyfemale User ID: 2015107 207704
Reviewed Feb. 20, 2009

"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."

anitajyoder User ID: 674246 82104
Reviewed Feb. 19, 2009

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

DonnaB126 User ID: 2988323 82103
Reviewed Feb. 19, 2009

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

roxy92504 User ID: 2083396 157767
Reviewed Feb. 19, 2009

"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."

DeBresser User ID: 1149905 63120
Reviewed Feb. 19, 2009

"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"

dmmg User ID: 3353712 157766
Reviewed Feb. 16, 2009

"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.


mah53 User ID: 3541630 68333
Reviewed Feb. 12, 2009

"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!!"

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