Sour Cream Bavarian Recipe
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 This recipe for Sour Cream Bavarian, by Jacqy Lewis Soderberg, is from The Lucky Duck Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Jacqy Lewis Soderberg
Added: Thursday, September 25, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 envelope unflavored gelatin
2/3 c. sugar
3/4 c. boiling water
1 c. sour cream
1 tsp. vanilla
2 c. thawed Cool Whip
Fruit sauce:
1 (10 oz.) pkg. frozen raspberries (blueberries or strawberries), thawed
Drained syrup and water to equal 3/4 c.
1 T. sugar
1 T. cornstarch
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Directions: |
Directions:Combine gelatin and sugar. Add boiling water and stir until dissolved. Blend in sour cream and vanilla.
Chill until slightly thickened. Blend in Cool Whip.
Pour into a buttered 9 oz. Cool Whip container or other mold. Chill until firm; about 3 hours. Unmold on serving plate and serve with Fruit Sauce.
Fruit Sauce:
Drain pkg. of thawed fruit into a measuring cup. Add water to make 3/4 c. Blend in 1 T. of sugar and 1 T. of cornstarch. Cook and stir over medium heat until mixture is thickened and clear. Add fruit and chill. Makes about 1 1/2 c. Serve over Cream Bavarian. |
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