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Desserts: Cold Desserts: 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.
Author: Healthy recipe courtesy of California Rice Commission
Date: August 03, 2009
Serves: 10 person(s)
Preparation Time: 15 mins
Cooking Time: 10 mins
Extra Time: 4 hrs (for pre-cooking rice and refrigeration)
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. | Recipe Makeover |
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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)
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| Traditional Recipe |
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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
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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.
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Nutritional Information
(Per Serving)
| Makeover | Traditional |
| Calories: | 165 cals | 495 cals |
| Kilojoules: | 691 kJ | 2,076 kJ |
| Fat | 4.0 g | 32.0 g |
| Carbohydrates | 28.0 g | 48.0 g |
| Protein | 4.0 g | 7.0 g |
| Cholesterol | 34.0 mg | 203.0 mg |
| Sodium | 25 mg | 94 mg |
| Saturated Fat | 2.5 g | 18.0 g |
| Fiber | 1.0 g | 0.5 g |
| Calcium | 76.0 mg | 150.0 mg |
| Total Sugars | 12.4 g | 30.0 g |
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