Recipe - Bavarian Cream With Raspberry Sauce

1 tablespoon Unflavored gelatin
2 tablespoon Cold water
1 One half cup Nonfat milk
One fourth teaspoon Salt
One fourth cup Sugar
One fourth teaspoon Vanilla
One fourth teaspoon Almond extract
1 cup Lowfat whipped topping
One half pt Raspberries

Sprinkle gelatin over cold water to soften.

Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir
in softened gelatin until dissolved. Stir in vanilla and almond
extract. Chill until slightly thickened. Fold in whipped topping.
Spoon into stemmed glasses and chill until set.

Puree raspberries with remaining two tablespoons sugar and strain.
Spoon over chilled almond cream and serve. Makes four servings.

Each serving contains about: 147 calories; 213 milligrams sodium; 2
milligrams cholesterol; 3 grams fat; 26 grams carbohydrates; 6 grams
protein; 1.17 grams fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip