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Sour Cream Bavarian

Are you ‘sweet on’ someone who’s counting calories? Show them you care with this light and refreshing dessert. It’s sinfully creamy and so pretty with the tart raspberry sauce. No one would ever guess that it’s fat-free! —Judi Janczewski, Berwyn, Illinois
  • Total Time
    Prep: 10 min. + chilling Cook: 5 min.
  • Makes
    8 servings (1-1/4 cups sauce)


  • 1 envelope unflavored gelatin
  • 3/4 cup cold water
  • 2/3 cup sugar
  • 1 cup fat-free sour cream
  • 1 teaspoon vanilla extract
  • 2 cups fat-free whipped topping
  • SAUCE:
  • 1 package (10 ounces) frozen sweetened raspberries or sliced strawberries, thawed
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar


  • In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Add sugar; heat and stir over low heat until gelatin and sugar are completely dissolved. Transfer to a bowl; whisk in sour cream and vanilla. Refrigerate 10 minutes.
  • Fold in whipped topping. Pour into a 4-cup mold coated with cooking spray. Refrigerate, covered, until firm, about 4 hours.
  • For sauce, drain berries, reserving syrup. Add enough water to the syrup to measure 3/4 cup. In a small saucepan, mix cornstarch, sugar and syrup mixture until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly. Stir in drained berries; refrigerate until serving.
  • To serve, unmold dessert onto a serving plate. Serve with sauce.
Nutrition Facts
1 piece: 176 calories, 0 fat (0 saturated fat), 1mg cholesterol, 37mg sodium, 33g carbohydrate (30g sugars, 2g fiber), 3g protein.

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  • Kamie
    Aug 5, 2019

    I followed the recipe exactly and it turned out delicious. The sesame oil really makes the dish and it’s very Weight Watchers friendly.

  • Barbara
    Aug 1, 2019

    I think it would be healthier to use for fat versions of these products and then eat a smaller helping of the desert. They add sugar and other ingredients to low-fat products to improve the taste, but these things aren’t necessarily good for you. Also, why are you using whipped topping that’s loaded with trans fat? I wonder if you can just Use more sour cream or Greek yogurt instead of whipped topping.

  • janis54
    May 19, 2009

    No comment left

  • blueyes2
    Mar 2, 2009

    No comment left

  • madelin hoggard
    Feb 28, 2009

    My turn out great!(i didn't have much time to wait for it to mold, so i put it in the freezer) We loved the raspberry sauce.And i love that's fat-free!

  • kyleam
    Feb 26, 2009

    No comment left

  • kedunham
    Feb 24, 2009

    Mine did not mold. I refridgerated it for a couple hours. Do not know why. Also, I don't think it had a whole lot of flavor.

  • dansan
    Feb 21, 2009

    No comment left

  • friedl
    Feb 20, 2009

    No comment left

  • Dixie Dahmer
    Feb 20, 2009

    No comment left