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!”
- 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
- 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.
- Fold in whipped topping. Pour into a 4 cup heart-shaped or other shape mold coated with cooking spray. Refrigerate until firm.
- 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.
- 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.
Reviews for Sour Cream Bavarian
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review