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Sour Cream Bavarian

Sour Cream Bavarian

Calories 129 (19% from fat)
Fat 3 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 3.5 mg.
Sodium 59 mg.
Carb. 30 gram
Fiber 3 gram
Sugar 4 gram
Sugar Alcohol 7 gram
Protein 4 gram

Ingredients


3/4 cup cold water

1 envelope unflavored gelatin

2/3 cup sugar substitute
(We used Lakanto Monkfruit in the Raw Zero Calorie Sweetener.)

1 cup fat free sour cream

1 tsp. vanilla extract

2 cups sugar free whipped topping
(We used Sugar Free Cool Whip.)

Optional

buttery cooking spray

Berry Sauce

1 package (10 oz., about 2 1/4 cups) frozen mixed berries, thawed
(Other berries like raspberries, blackberries and blueberries also work here.)

1 Tbsp. cornstarch

1 Tbsp. sugar


This recipe started out as a request from a friend who grew up in Germany. He loved the traditional version, but each serving was packed with 40 grams of sugar. So after some experimentation, we came up with a recipe that kept all the rich taste but has less than 5 grams of sugar!

The fluffy light vanilla flavor with the berries is a perfect combination.

The Bavarian Cream

1. Put 3/4 cup water into a small saucepan. Sprinkle the gelatin evenly over top of the water and let stand for 1 minute.

2. Turn the heat on medium and stir in the sugar substitute. Continue stirring until the gelatin and sugar are completely dissolved. This usually takes about 8-10 minutes.

3. Pour into a mixing bowl, then whisk in the sour cream and vanilla. Once combined, put it in the refrigerator for 10 minutes.

4. Take the sour cream mixture from the refrigerator and fold in the whipped topping.

5. Divide the cream between 6 molds or 6 small serving bowls. Each serving is about 2/3 of a cup. If you're putting the cream into molds, you should lightly coat each mold with buttery cooking spray.

6. Cover and refrigerate for 4 hours.

The Berry Sauce

7. To make the sauce, pour the juice from the thawed berries into a saucepan. (In our experience it's usually about 1/4 of a cup.) Set the berries aside.

8. Add enough water to the syrup to measure 3/4 of a cup. (For us that means adding 1/2 a cup of water.)

9. Stir the cornstarch and sugar together in the saucepan until it's smooth. Bring the sauce to a boil; cook and stir until it thickens, about 2 minutes. Stir in the drained berries.

10. Remove from heat and refrigerate the berry sauce until you're ready to serve.

11. To serve, put the Bavarian cream onto a small plate and top each one with 2 tablespoons of the berry sauce. (If you molded the cream in individual serving bowls, you just need to top each one with 2 tablespoons of berry sauce.)

Yield: 6 Servings


 Sour Cream Bavarian

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