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Bavarian Cream With Raspberry Sauce Recipe

by Global Cookbook

Ingredients

1 Tbsp. Unflavored gelatin 2 Tbsp. Cool water 1 1/2 c. Non-fat lowfat milk 1/4 tsp Salt 1/4 c. Sugar

1/4 tsp Vanilla 1/4 tsp Almond extract 1 c. Low-fat whipped topping 1/2 pt Raspberries

Directions

1. Sprinkle gelatin over cool water to soften.
2. Heat lowfat milk to simmering. Stir in salt and two Tbsp. sugar. Stir in softened gelatin till dissolved. Stir in vanilla and almond extract. Refrigeratetill slightly thickened. Mix in whipped topping.
3. Spoon into stemmed glasses and refrigeratetill set.
4. Puree raspberries with remaining two Tbsp. sugar and strain.
5. Spoon over chilled almond cream and serve.
6. Makes four servings.

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