Prep 40 mins
Cook 4 hrs
Despite the name, the original version of this light, chilled dessert was invented by the Swiss. Great for a summer garden party. Prep time includes chill time. Garnish with fresh mint leaves or edible nasturtium flowers. Use plain yogurt in Bavarian, but try other flavors of yogurt for garnish, i.e. raspberry, orange, vanilla or peach.
- 1⁄2 cup dried apricot
- 1⁄2 cup frozen orange juice concentrate
- 1 (1/4 ounce) envelope unflavored gelatin, plus
- 1 teaspoon unflavored gelatin
- 1⁄4 cup cold water
- 2 tablespoons lemon juice
- 3⁄4 cup sugar, plus
- 2 tablespoons sugar
- 3 cups plain low-fat yogurt, divided in half
- 3 egg whites
- 3 oranges, thinly sliced
- Spray a 8-inch ring mold with nonfat cooking spray. (Use one with a fairly large center opening so a bowl can be set in center of unmolded Bavarian).
- Cook apricots in orange juice concentrate, in small saucepan, until tender.
- Sprinkle gelatin over cold water in heatproof cup and let stand 5 minutes.
- Place cup in small saucepan with hot water and set over moderate heat, until gelatin dissolves, about 5 minutes. Stir gelatin occasionally.
- Put apricot-orange mixture, 3/4 cup sugar, gelatin mix, lemon juice and 1 1/2 cup yogurt in a blender. Blend well.
- Beat egg whites in bowl until frothy. While beating, gradually add 2 tablespoon sugar and beat until peaks form. Gently fold egg whites into apricot mixture. Do not over mix.
- Spoon mixture into ring mold and cover with plastic and refrigerate at least 4 hours.
- To serve, remove plastic and unmold onto plate. Arrange orange slices around outside and put remaining yogurt in a bowl and set in center of ring. Spoon yogurt beside each serving of Bavarian.
Shamelessly sitting here eating the last bit that did not fit into the mold and decided I would post a preliminary review. While this recipe certainly uses a lot of pans and gadgets the plan of attack is well laid out for execution. More importantly the taste is soooo good. Light and refreshing with strong fruity flavors. Have to admit at the point I was mixing yogurt with lemon and orange juice, I was a little concerned about curdling but it didn't. Rather the mix was creamy and even more appealing after folding in the egg whites. My Bavarian used non-fat yogurt as I keeps quarts of that in the house. I also used Splenda to replace 1/3 of the sugar called for in the initial mix. Instead of pouring this into a large mold, I purchased a silicone muffin tin in the shape of daisies so the presentation will be individual servings. Made a lovely strawberry-raspberry coulis to go with it and will serve raspberry non-fat yogurt on the side. With my changes, this becomes an impressive 4 WW points for a delightful dessert for our family's Easter dinner. Thanks mikekey.