Raspberry Bavarian
photo by GaylaJ
- Ready In:
- 1hr 39mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 1 (14 ounce) can raspberries in juice
- 1 (1/2 ounce) package sugar-free raspberry gelatin
- 1 3⁄4 cups low-fat evaporated milk, chilled
- fresh raspberries, to decorate
- mint sprig, to decorate
directions
- Drain raspberries over a bowl, reserving juice.
- Add enough water to juice to make 1-1/4 cups.
- In a saucepan over low heat, stir juice mixture and gelatin.
- When gelatin dissolves, remove from heat and set aside to cool.
- In a large bowl, beat evaporated milk until thick.
- Add raspberries and cooled gelatin mixture and mix well.
- Pour mixture into a glass serving bowl. Cover and refrigerate until set.
- Turn out mold onto a serving plate. Decorate with raspberries and mint sprigs before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I served this as a diabetic dessert alternative for Easter dinner. I poured part into a mold and the rest in individual ramekins. Although I had every intention of following the recipe, my shopping trip for the ingredients wasn't exactly fruitful. :) There were no canned rasberries and they were out of fresh, so I used a 12-ounce package of frozen rasberries (thawed) for the recipe and additional ones for garnish. Also, the only evaporated milk choice was between fat-free and regular. Since I doubted the fat-free would thicken much when whipped, I used a can of regular. I think next time I would just sub some whipping cream. Anyway, this was an enjoyable, light dessert and a nice option for our diabetic guests. Thanks for posting!
RECIPE SUBMITTED BY
Chef Mommie
Midlothian, 86
<p>I want to thank those of you who try my recipes and also the ones that submit pictures. I truly am excited to receive each and every one of them. May you be ever so blessed! Tina</p>