Pineapple-Ginger Bavarian

READY IN: 50mins
Recipe by Julie Bs Hive

I just love a bavarian. This one is smooth, creamy and delicious even if it is low-fat.

Top Review by evelynathens

How did I miss this cooling, beat-the-summer-heat recipe earlier? It is so good. My only changes were to use regular (Canada-Dry) ginger-ale and 2% greek yoghurt. Other than that, followed as stated. Refreshing, creamy dessert with a nice zing from the fresh ginger. This would be so good with other fruit added, too, and the variations are endless...

Ingredients Nutrition


  1. Combine reserved pineapple juice with enough water to equal 1/2 cup liquid. Pour into a small saucepan and bring to a boil over high heat.
  2. Place gelatin in a medium-sized bow.; add pineapple juice mixture. Stir until gelatin is dissolved. Add ginger ale and half of the crushed pineapple, stir until well blended. Add yogurt, whisk until well blended. Pour into 5 individual ramekins. Cover each with plastic wrap; refrigerate until firm.
  3. Meanwhile, combine remaining half of pineapple with ginger in a small bowl. Cover with plastic wrap and refrigerate.
  4. Just before serving, beat cream in a small deep bowl on high speed of electric mixer until soft peaks form. Add sugar substitute and vanilla; beat until still peaks form.
  5. To serve, top each bavarians with 1 tablespoon whipped topping and 1 tablespoon pineapple mixture.

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