Sour Cream Bavarian

Photo by Aubrey F.

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions 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.

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