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

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, trace fat (trace 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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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!"

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."

Reviewed Feb. 20, 2009

"Very yummy!"

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."

Reviewed Feb. 19, 2009

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

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