Lemon Bavarian Cream with Raspberry Sauce

Lemon Bavarian Cream with Raspberry Sauce

Dreamy, creamy, and beautiful, this whipped frozen dessert pairs tangy lemon flavors with sweet raspberries.

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

6

servings

1
box (3 oz) lemon-flavored gelatin
3/4
cup boiling water
2
cups ice cubes
2
teaspoons grated lemon peel
2
tablespoons lemon juice
2
cups frozen (thawed) reduced-fat whipped topping
1
package (10 oz) frozen raspberries in syrup, thawed
1
tablespoon powdered sugar
Fresh raspberries, if desired
Fresh mint leaves, if desired
  1. In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
  2. With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
  3. Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
  4. Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Strawberries can be used in the sauce instead of the raspberries.
Kitchen Tip
The sauce can be made up to one day in advance. Cover and refrigerate it until serving time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 85mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 2g,
    • Sugars 29g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.