About this Recipe Makeover

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.

Ingredients Show Makeover Show Traditional

• 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)

• 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

Directions: