Bavarian Rice Cloud with Bittersweet Chocolate Sauce

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!


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Serves: 10 person(s) Change

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

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

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


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.

Thanks to California Rice Commission

Nutritional Info (per serving)

CALORIES 165 cals
Kilojoules 691 kJ
Fat 4.0 g
Saturated Fat 2.5 g
Cholesterol 34 mg
Sodium 25 mg
Carbohydrates 28.0 g
Fiber 1.0 g
Total Sugars 12.4 g
Protein 4.0 g
Calcium 76.0 mg
CALORIES 495 cals
Kilojoules 2,076 kJ
Fat 32.0 g
Saturated Fat 18.0 g
Cholesterol 203 mg
Sodium 94 mg
Carbohydrates 48.0 g
Fiber 0.5 g
Total Sugars 30.0 g
Protein 7.0 g
Calcium 150.0 mg
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