Bavarian Cream with Raspberry Sauce
1 tablespoon unflavored gelatin
2 tablespoons cold water
1 1/2 cups non-fat milk
1/4 teaspoon salt
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup low-fat whipped topping
1/2 pint raspberries
Sprinkle gelatin over cold water to soften.
Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir in softened
gelatin until dissolved. Stir in vanilla and almond extract. Chill until
Fold in whipped topping. Spoon into stemmed glasses and chill until set.
Puree raspberries with remaining two tablespoons sugar and strain. Spoon over
chilled almond cream and serve.
Makes four servings.
Each serving contains about: 147 calories; 213 milligrams sodium; 2 milligrams
cholesterol; 3 grams fat; 26 grams carbohydrates; 6 grams protein; 1.17 grams