Sour Cream Bavarian

1. 1

   In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.

2. 2

   Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved.

3. 3

   Remove from heat.

4. 4

   Whisk in sour cream and vanilla.

5. 5

   Refrigerate until slightly thickened.

6. 6

   Fold in whipped topping.

7. 7

   Pour into a 4 cup mold coated with cooking spray.

8. 8

   Refrigerate until firm.

9. 9

   For Sauce:

10. 10

    Drain raspberries, reserving syrup; set berries aside.

11. 11

    Add enough water to the syrup to measure 3/4 cup.

12. 12

    In small saucepan, combine cornstarch and sugar.

13. 13

    Stir in syrup mixture until smooth.

14. 14

    Bring to a boil; cook and stir for 2 minutes or until thickened.

15. 15

    Remove from heat; stir in berries.

16. 16

    Refrigerate until serving.

17. 17

    To serve, unmold dessert on serving plate; top with raspberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.