STRAWBERRY BAVARIAN
Steps:
- Puree strawberries in blender.
- In saucepan soften gelatin in cold water. Add to puree with sugar.
- Heat and stir until gelatin is dissolved. Cool and add cherry liqueur.
- Chill, stirring occasionally, until mixture begins to thicken.
- Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
- To serve, unmold and top with whole berries.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 17 milligrams, Sugar 20 grams
ANGEL STRAWBERRY BAVARIAN
Make and share this Angel Strawberry Bavarian recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time P1DT30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice.
- Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
- Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
- Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight.
- Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.
Nutrition Facts : Calories 387.2, Fat 18.6, SaturatedFat 11.4, Cholesterol 67.9, Sodium 370.4, Carbohydrate 51.8, Fiber 0.7, Sugar 32.1, Protein 5.6
STRAWBERRY BAVARIAN
What happens when you combine gelatin with evaporated milk? You get Strawberry Bavarian-a creamy dessert that's sure to knock some socks off!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Important: Shake and place the evaporated milk the day before in the refrigerator. It must be very cold.Place a large bowl and beaters in the freezer for 5 minutes.
- Prepare your 4-cup mold by spraying a thin layer of oil. Or you could use 6 little containers, do not spray if using individual containers.
- Boil the water. Measure 1 cup and pour the gelatin, stir until completely dissolved.
- Beat the evaporated milk in the chilled bowl for 5 minutes on high speed, until doubled in size.
- Lower the speed to medium and add the gelatin dissolved in water.
- Beat 1 minute more.
- Pour into the prepared pan.
- Refrigerate at least 4 hours, better overnight.
- Unmold and serve with chocolate sauce or fresh strawberries.
- Keep refrigerated.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY BAVARIAN SALAD
"As a child, I asked my mother to make this colorful gelatin for birthdays," recalls Lorna Northcutt of Gladstone, Oregon. "Now I fix it for my husband and son. You can leave out the marshmallows if you prefer," she adds.
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve gelatin in water. Stir in the strawberries; fold in marshmallows and whipped cream. Transfer to a 5-cup serving bowl. Cover and refrigerate overnight.
Nutrition Facts : Calories 185 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 42mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY BAVARIAN CREAM
This is another great recipe out of an old Betty Crocker cookbook dated 1969. This is a very easy and tasty dessert. I hope you enjoy it. Prep time does not include chill time.
Provided by teresas
Categories Gelatin
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Drain strawberries, reserving syrup.
- Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
- Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
- Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
- Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.
BAVARIAN STRAWBERRY PIE
"A coconut crust and pretty fluffy filling make this dessert special," notes field editor Kathryn Anderson of Wallkill, New York. "When he strawberries ripen here in our Hudson Valley, Many churches feature them at festivals."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack., In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.
Nutrition Facts :
STRAWBERRY LEMON BAVARIAN CAKE
Categories Cake Dairy Fruit Dessert Bake Christmas Easter Kid-Friendly Strawberry Lemon Spring Gourmet Small Plates
Number Of Ingredients 15
Steps:
- Make the shortbread:
- In a bowl cream together the butter, the sugar, and the vanilla, add the flour,the baking powder,and the salt, and stir the mixture until it forms a dough. Spread the dough evenly in the bottom of a 10-inch springform pan and bake it in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until it is golden. Let the shortbread cool and chill it in the pan for 15 minutes.
- Make the Bavarian:
- In a small saucepan stir together the lemon juice, the sugar, the liqueur, and 2 tablespoons water, sprinkle the gelatin over the mixture, and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the sugar and the gelatin are dissolved, set the pan in a bowl of cold water (do not add ice), and stir the mixture until it is just cool but still liquid. In a chilled large bowl with an electric mixer beat the cream until it holds soft peaks, with the motor running add the lemon mixture, beating until the mixture is just combined, and fold in the diced strawberries gently but thoroughly.
- Pour the Bavarian into the springform pan and chill it, covered, for 4 hours, or until it is set. The cake may be made 1 day in advance and kept covered and chilled. Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.
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- Combine gelatin and water in top of a double boiler; let stand 5 minutes or until softened. Cook over boiling water, stirring constantly, 1 minute or until gelatin dissolves. Remove from heat, and set aside to cool.
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