Bavarian Rice Cloud with Bittersweet Chocolate Sauce 

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Serves: 10 person(s)

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

A not only beautiful but also delectable chocolate dessert sure to satisfy!
Per serving: 165 calories, 4g fat and 28g carbs
Saves: 330 calories, 28g fat and 20g carbs!

Ingredients:

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.

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover

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)

Traditional Recipe
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.

Author:

Healthy recipe courtesy of California Rice Commission
California Rice Commission

Related Recipes:

Basic Rice Preparation
Tenderloin with Portabello Sauce