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Receta Light Bavarian Cream With Mango Sauce
by Global Cookbook

Light Bavarian Cream With Mango Sauce
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  Raciónes: 6

Ingredientes

  • 1 Tbsp. unflavored gelatin
  • 2 Tbsp. cool water
  • 1 1/2 c. nonfat lowfat milk
  • 1/4 tsp salt
  • 3 Tbsp. sugar divided
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 c. low-fat whipped topping
  • 2 x mangos Juice of 1 lime

Direcciones

  1. Sprinkle the gelatin over the water to soften. Heat the lowfat milk to simmering. Stir in the salt and 2 Tbsp. of sugar. Stir in the softened gelatin till it's dissolved. Stir in the vanilla and almond extracts, then refrigeratethe mix till it is slightly thickened, about 30 min.
  2. Mix in the whipped topping. Spoon the cream into small dishes or possibly individual molds and refrigeratetill set, several hrs or possibly overnight. If you're using individual molds, spray each with a light coating of nonstick cooking spray so they will be easy to unmold. And when you've filled the molds, cover each with plastic wrap to keep the top of the Bavarian from drying out.
  3. Puree the pulp of the mangos with the lime juice and remaining 1 Tbsp. of sugar. If it seems thick, add in 1 Tbsp. of water.
  4. If 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 mix over the top.
  5. This recipe yields 6 servings.
  6. NOTES :