Bavarian Blueberry Cream (low fat)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 180.5
- Total Fat: 1.2 g
- Cholesterol: 7.4 mg
- Sodium: 388.2 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 2.9 g
- Protein: 4.0 g
View full nutritional breakdown of Bavarian Blueberry Cream (low fat) calories by ingredient
Introduction
A delicious low-fat version of a popular German dessert! A delicious low-fat version of a popular German dessert!Number of Servings: 6
Ingredients
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1 cup low-fat (1%) milk
1/4 cup fat-free dry milk
1 package frozen blueberries (20 oz)
1/2 cup granulated sugar
1/4 tsp salt
1 small package fat-free sour cream
1 packet unflavored gelatin
1/4 cup cold water
1/2 cup fresh blueberries
Directions
1. Combine milk and dry milk in a small bowl and whisk until blended. Place in freezer for 30 minutes.
2. Combine frozen blueberries, sugar and salt in medium saucepan over low heat. Bring to a simmer and cook until sugar has dissolved and berries have broken up, about 10 minutes. Let cool to room temperature. Stir in 2/3 package of sour cream.
3. Sprinkle gelatin in cold water in saucepan. Let stand for 5 minutes, heat gently until gelatin has dissolved. Let cool to room temperature.
4. With an electric mixer, beat chilled milk until thick, soft peaks form. Beat in 1 tbs sugar until stiff peaks form. Beat in gelatin mixture.
5. Fold milk mixture into blueberry mixture. Spoon into 6 dessert bowls or glasses. Chill until set, about 2 hours. At serving time, top each with a dollop of remaining sour cream and fresh blueberries.
Makes 6 servings.
Special tip: The addition of fat-free dry milk to low-fat milk is a great substitute for whip cream!
Number of Servings: 6
Recipe submitted by SparkPeople user KKATZE.
2. Combine frozen blueberries, sugar and salt in medium saucepan over low heat. Bring to a simmer and cook until sugar has dissolved and berries have broken up, about 10 minutes. Let cool to room temperature. Stir in 2/3 package of sour cream.
3. Sprinkle gelatin in cold water in saucepan. Let stand for 5 minutes, heat gently until gelatin has dissolved. Let cool to room temperature.
4. With an electric mixer, beat chilled milk until thick, soft peaks form. Beat in 1 tbs sugar until stiff peaks form. Beat in gelatin mixture.
5. Fold milk mixture into blueberry mixture. Spoon into 6 dessert bowls or glasses. Chill until set, about 2 hours. At serving time, top each with a dollop of remaining sour cream and fresh blueberries.
Makes 6 servings.
Special tip: The addition of fat-free dry milk to low-fat milk is a great substitute for whip cream!
Number of Servings: 6
Recipe submitted by SparkPeople user KKATZE.
Member Ratings For This Recipe
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SHERILAN
