Bavarian Rice Cloud with Bittersweet Chocolate Sauce

Bavarian Rice Cloud with Bittersweet Chocolate Sauce

The tasty Bavarian Cream has been given the CalorieKing Recipe Makeover treatment. Our version retains the yummy flavor of the original while seriously decreasing the calories and fat.

Rating:

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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 makeover 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 Imperial 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)
  • 171.43 g white chocolate, chopped fine
  • 5 large egg yolks
  • 6 Tbsp sugar
  • 3/4 cup whole milk (for gelatin mold)
  • 2 tsp vanilla extract
  • 242.86 g milk chocolate, chopped fine (for sauce)
  • 1 pinch of salt

Directions:

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 Healthy recipe courtesy of California Rice Commission