Ingredients
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1
-
1
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1 3/4
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-
-
-
-
-
-
-
-
-
-
-
Directions
Raspberry Bavarian, Another great recipe from my great hometown Supermarket!, 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 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, 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!
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Steps
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1
Done
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Drain Raspberries Over a Bowl, Reserving Juice. |
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2
Done
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Add Enough Water to Juice to Make 1-1/4 Cups. |
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3
Done
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in a Saucepan Over Low Heat, Stir Juice Mixture and Gelatin. |
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4
Done
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When Gelatin Dissolves, Remove from Heat and Set Aside to Cool. |
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5
Done
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in a Large Bowl, Beat Evaporated Milk Until Thick. |
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6
Done
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Add Raspberries and Cooled Gelatin Mixture and Mix Well. |
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7
Done
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Pour Mixture Into a Glass Serving Bowl. Cover and Refrigerate Until Set. |
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8
Done
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Turn Out Mold Onto a Serving Plate. Decorate With Raspberries and Mint Sprigs Before Serving. |
