BAVARIAN CREAM WITH RASPBERRY SAUCE
Monday, August 13, 2007
Categories: Desserts
Yield: 4 Servings
1 tb Unflavored gelatin
2 tb Cold water
1 1/2 c Non-fat milk
1/4 ts Salt
1/4 c Sugar
1/4 ts Vanilla
1/4 ts Almond extract
1 c Low-fat whipped topping
1/2 pt Raspberries
Sprinkle gelatin over cold water to soften.
Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir
in softened gelatin until dissolved. Stir in vanilla and almond
extract. Chill until slightly thickened. Fold in whipped topping.
Spoon into stemmed glasses and chill until set.
Puree raspberries with remaining two tablespoons sugar and strain.
Spoon over chilled almond cream and serve. Makes four servings.
Each serving contains about: 147 calories; 213 milligrams sodium; 2
milligrams cholesterol; 3 grams fat; 26 grams carbohydrates; 6 grams
protein; 1.17 grams fiber.
Yield: 4 Servings
1 tb Unflavored gelatin
2 tb Cold water
1 1/2 c Non-fat milk
1/4 ts Salt
1/4 c Sugar
1/4 ts Vanilla
1/4 ts Almond extract
1 c Low-fat whipped topping
1/2 pt Raspberries
Sprinkle gelatin over cold water to soften.
Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir
in softened gelatin until dissolved. Stir in vanilla and almond
extract. Chill until slightly thickened. Fold in whipped topping.
Spoon into stemmed glasses and chill until set.
Puree raspberries with remaining two tablespoons sugar and strain.
Spoon over chilled almond cream and serve. Makes four servings.
Each serving contains about: 147 calories; 213 milligrams sodium; 2
milligrams cholesterol; 3 grams fat; 26 grams carbohydrates; 6 grams
protein; 1.17 grams fiber.
Labels: Almond extract, BAVARIAN CREAM, RASPBERRY
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