Sour Cream Bavarian

Name: Sour Cream Bavarian
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings (1-1/4 cups sauce).
Ingredients: 1 envelope unflavored gelatin; 3/4 cup cold water; 2/3 cup sugar; 1 cup fat-free sour cream; 1 teaspoon vanilla extract; 2 cups fat-free whipped topping; SAUCE:; 1 package (10 ounces) frozen sweetened raspberries or sliced strawberries, thawed; 1 tablespoon cornstarch; 1 tablespoon sugar

Are you ‘sweet on’ someone who’s counting calories? Show them you care with this light and refreshing dessert. It’s sinfully creamy and so pretty with the tart raspberry sauce. No one would ever guess that it’s fat-free! —Judi Janczewski, Berwyn, Illinois

Ingredients

1 envelope unflavored gelatin
3/4 cup cold water
2/3 cup sugar
1 cup fat-free sour cream
1 teaspoon vanilla extract
2 cups fat-free whipped topping
SAUCE:
1 package (10 ounces) frozen sweetened raspberries or sliced strawberries, thawed
1 tablespoon cornstarch
1 tablespoon sugar

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Add sugar; heat and stir over low heat until gelatin and sugar are completely dissolved. Transfer to a bowl; whisk in sour cream and vanilla. Refrigerate 10 minutes.
Fold in whipped topping. Pour into a 4-cup mold coated with cooking spray. Refrigerate, covered, 4 hours or until firm.
For sauce, drain berries, reserving syrup. Add enough water to the syrup to measure 3/4 cup. In a small saucepan, mix cornstarch, sugar and syrup mixture until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly. Stir in drained berries; refrigerate until serving.
To serve, unmold dessert onto a serving plate. Serve with sauce.

Nutrition Facts

1 piece: 176 calories, 0 fat (0 saturated fat), 1mg cholesterol, 37mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 3g protein.

Reviews

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Average Rating:

Kamie

Aug 5, 2019

I followed the recipe exactly and it turned out delicious. The sesame oil really makes the dish and it’s very Weight Watchers friendly.
Barbara

Aug 1, 2019

I think it would be healthier to use for fat versions of these products and then eat a smaller helping of the desert. They add sugar and other ingredients to low-fat products to improve the taste, but these things aren’t necessarily good for you. Also, why are you using whipped topping that’s loaded with trans fat? I wonder if you can just Use more sour cream or Greek yogurt instead of whipped topping.
madelin hoggard

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

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

Feb 20, 2009

Very yummy!
onlyfemale

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

Feb 19, 2009

Very good, light and tasty! Also easy to make.
DonnaB126

Feb 19, 2009

Very good. I added a graham cracker crust. It just gave it that little something it needed.
roxy92504

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

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