Bavarian Rice Cloud with Bittersweet Chocolate Sauce
- Ethnicity: American
- Base: Other
- Course: Dessert
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 10
Ingredients:
| Amount | Ingredient |
|---|---|
| 1 ea | envelope unflavored gelatin |
| 1 1/2 c | skim milk |
| 3 T | sugar |
| 2 c | cooked California medium grain rice |
| 2 c | frozen light whipped topping, thawed |
| 1 T | Amaretto or other almond-flavored liqueur |
| 1/2 t | pure vanilla extract |
| 1 ea | vegetable cooking spray |
Directions:
1| Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly until gelatin dissolves. Add sugar and stir until dissolved.
2| Add rice; stir until well blended. Chill until the consistency of unbeaten egg whites. Fold in whipped topping, liqueur and vanilla. Spoon into a 4-cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter.
3| Spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds.
*Bittersweet Chocolate Sauce:
3 tbsp cocoa
3 tbsp sugar
1/2 cup nonfat buttermilk
1 tbsp Amaretto or other almond-flavored liqueur
2 tbsp sliced almonds, toasted
Combine cocoa and sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves. Stir in liqueur; remove from heat.
Each Serving Provides:
137 calories, 4 grams protein, 4 grams fat, 23 grams carbohydrate, 0 grams dietary fiber, 34 milligrams cholesterol and 1 milligrams sodium.