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Light Bavarian Cream With Mango Sauce

Bavarian cream is one of those wonderful summer classics, but it seems almost unfairly laden with fat. So I've replaced the traditional cream with nonfat milk and low-fat whipped topping, done away with the egg yolks and enlivened it with ... Read more

Total time: 30 minutes plus 3 1/2 hours chilling | Serves 6
  • 1 tablespoon unflavored gelatin
  • 2 tablespoons cold water
  • 1 1/2 cups nonfat milk
  • 1/4 teaspoon salt
  • 3 tablespoons sugar, divided
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup low-fat whipped topping
  • 2 mangos
  • Juice of 1 lime

Step 1Sprinkle the gelatin over the water to soften. Heat the milk to simmering. Stir in the salt and 2 tablespoons of sugar. Stir in the softened gelatin until it's dissolved. Stir in the vanilla and almond extracts, then chill the mixture until it is slightly thickened, about 30 minutes.

Step 2Fold in the whipped topping. Spoon the cream into small dishes or individual molds and chill until set, several hours or overnight.

Step 3Puree the pulp of the mangos with the lime juice and remaining 1 tablespoon of sugar. If it seems thick, add 1 tablespoon of water.

Step 4If you're using individual molds, run the tip of a knife around the edge of each mold and unmold onto serving plate. Spoon the pureed mango mixture over the top.

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