Bavarian Rice Cloud with Bittersweet Chocolate Sauce

Bavarian Rice Cloud with Bittersweet Chocolate Sauce

This tasty Bavarian Cream is a made-over recipe version, retaining the flavor of the original while seriously decreasing the calories and fat.

Per serving: 165 calories, 4g fat and 28g carbs.

Saves: 330 calories, 28g fat and 20g carbs!


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Serves: 10 person(s) Change

Preparation Time: 15 mins
Cooking Time: 10 mins
Extra Time: 4 hrs
(for pre-cooking rice and refrigeration)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

About this Recipe Makeover

Bavarian Creams can be full of calories and fat. This made-over recipe's gelatin mold replaces whole milk with nonfat, large egg yolks and heavy cream with rice, and white chocolate with light whipped topping and liqueur extract.

The high-fat milk chocolate ingredients in the sauce are replaced with cocoa, a reduced amount of sugar, nonfat buttermilk, and liqueur extract.

Ingredients Convert to Metric Show Makeover Show Traditional

  • 1 envelope of unflavored gelatin
  • 1 1/2 cup skim milk
  • 3 Tbsp sugar (for gelatin mold)
  • 2 cup cooked medium grain rice
  • 2 cup frozen light whipped topping, thawed
  • 1 Tbsp Amaretto or other almond flavored liqueur (for gelatin mold)
  • 1/2 tsp vanilla extract
  • 1 vegetable cooking spray, as needed
  • 2 Tbsp sliced almonds, toasted
  • 3 Tbsp cocoa
  • 3 Tbsp sugar (for sauce)
  • 1/2 cup nonfat buttermilk
  • 1 Tbsp Amaretto or other almond flavored liqueur (for sauce)
  • 1 envelope of unflavored gelatin
  • 3/4 cup heavy cream (for gelatin mold)
  • 6 oz white chocolate, chopped fine
  • 5 large egg yolks
  • 6 Tbsp sugar
  • 3/4 cup whole milk (for gelatin mold)
  • 2 tsp vanilla extract
  • 8 1/2 oz milk chocolate, chopped fine (for sauce)
  • 1 pinch of salt


Bavarian Rice Cloud with Bittersweet Chocolate Sauce:

GELATIN MOLD: Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly until gelatin dissolves. Add sugar and stir until dissolved.

Add rice; stir until well blended. Chill until the consistency of unbeaten egg whites. Fold in whipped topping, liqueur and vanilla. Spoon into a 4-cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter.

BITTERSWEET CHOCOLATE SAUCE: Combine cocoa and sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves. Stir in liqueur; remove from heat.

At serving time, spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds.

Thanks to California Rice Commission