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