Pineapple Ginger Bavarian Recipe
Ingredients
| Crushed pineapple | 1 Can (10oz), drained | |
| Sugar package | 1 | |
| 1 cup sugar-free ginger ale | ||
| 1 cup plain nonfat yogurt | ||
| Grated ginger | 3/4 Teaspoon | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Sugar substitute package | 1 | |
| Vanilla | 1/4 Teaspoon | |
Directions
1. Combine reserved pineapple juice with enough water to equal '1/2 cup liquid. Pour into small saucepan. Bring to a boil over high heat.
2. Place gelatin in medium bowl. Add pineapple juice mixture; stir until gelatin is completely dissolved. Add ginger ale and half of crushed pineapple; stir until well blended. Add yogurt; whisk until well blended. Pour into 5 individual ramekins. Cover each ramekin with plastic wrap; refrigerate until firm.
3. Meanwhile, combine remaining half of crushed pineapple with ginger in small bowl. Cover with plastic wrap; refrigerate.
4. Just before serving, beat cream in small deep bowl on high speed of electric mixer until soft peaks form. Add sugar substitute and vanilla; beat until stiff peaks form.
5. To serve, top bavarian with 1 tablespoon whipped topping and 1 tablespoon pineapple mixture.
2. Place gelatin in medium bowl. Add pineapple juice mixture; stir until gelatin is completely dissolved. Add ginger ale and half of crushed pineapple; stir until well blended. Add yogurt; whisk until well blended. Pour into 5 individual ramekins. Cover each ramekin with plastic wrap; refrigerate until firm.
3. Meanwhile, combine remaining half of crushed pineapple with ginger in small bowl. Cover with plastic wrap; refrigerate.
4. Just before serving, beat cream in small deep bowl on high speed of electric mixer until soft peaks form. Add sugar substitute and vanilla; beat until stiff peaks form.
5. To serve, top bavarian with 1 tablespoon whipped topping and 1 tablespoon pineapple mixture.
Chef
