Strawberry Bavarian Deluxe Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Unsweetened frozen strawberries1⁄2 Cup (8 tbs), thawed (1/2 Bag)
 Strawberry preserves1⁄4 Cup (4 tbs) (Low Sugar)
 Granular sucralose1⁄4 Cup (4 tbs)
 Balsamic vinegar2 Tablespoon
 Water3⁄4 Cup (12 tbs) (Divided)
 Unflavored gelatin2 Tablespoon
 Honey1 Tablespoon
 Pasteurized liquid egg whites/4 egg whites1⁄2 Cup (8 tbs)
 Cream of tartar1⁄2 Teaspoon
 Vanilla1 Teaspoon
 Strawberries1 Pint, washed, dried and hulled
 Thawed frozen light whipped topping1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1270 Calories from Fat 15

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 12.8 g63.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 274.6 mg11.4%

Total Carbohydrates 242 g80.7%

Dietary Fiber 12.3 g49.2%

Sugars 209.1 g

Protein 44 g88.6%

Vitamin A 2.3% Vitamin C 557.8%

Calcium 13.2% Iron 20.7%

*Based on a 2000 Calorie diet

Directions

Place strawberries, preserves and sucralose in food processor fitted with steel blade.
Process until smooth.
Transfer mixture to bowl.
Set aside.
Combine vinegar with 1/4 cup water in small saucepan.
Sprinkle in gelatin and let stand until softened.
Stir in remaining 1/2 cup water and honey.
Cook and stir over medium heat until gelatin dissolves.
Whisk gelatin mixture into berry mixture in bowl.
Refrigerate, covered, until mixture is soupy, but not set.
Meanwhile, combine liquid egg whites and cream of tartar in bowl.
When berry-gelatin mixture is soupy, whip egg whites until soft peaks form.
Gently fold egg whites, 1/3 at a time, into chilled berry mixture until mixture is uniform in color.
Pour mousse into prechilled 2-quart mold, such as nonstick Bundt pan.
Refrigerate covered for at least 8 hours or overnight.
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