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Sour Cream Bavarian Recipe

Sour Cream Bavarian Recipe

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 YIELD:8 servings

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

  • 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).

Nutritional Facts

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

Reviews for Sour Cream Bavarian

Sort By :
MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 20, 2009

"Very yummy!"

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 19, 2009

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

MY REVIEW
Reviewed Feb. 19, 2009

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

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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.

Dani"

MY REVIEW
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!!"

MY REVIEW
Reviewed Feb. 12, 2009

"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!"

MY REVIEW
Reviewed Feb. 12, 2009

"What do you eat this with?"

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Wine Pairings

Sweet White Wine

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