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)


    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

    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


    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)

Calories:165 cals495 cals
Kilojoules:691 kJ2,076 kJ
Fat4.0 g32.0 g
Carbohydrates28.0 g48.0 g
Protein4.0 g7.0 g
Cholesterol34.0 mg203.0 mg
Sodium25 mg94 mg
Saturated Fat2.5 g18.0 g
Fiber1.0 g0.5 g
Calcium76.0 mg150.0 mg
Total Sugars12.4 g30.0 g

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