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Desserts: Cold Desserts: 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!
Author: California Rice Commission
Date: November 09, 2010
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 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. | 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)
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
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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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