Overhead view of Bavarian rice cloud with bittersweet chocolate sauce on a white plate.

Bavarian Rice Cloud with Bittersweet Chocolate Sauce

  • Servings
    10

Ingredients

  • 1 envelope unflavored gelatin
  • 1 ½ cups skim milk
  • 6 tablespoons sugar, divided
  • 2 cups cooked rice
  • 2 cups frozen light whipped topping, thawed
  • 2 tablespoons Amaretto, divided (or any almond flavored liqueur)
  • ½ teaspoon vanilla extract
  • vegetable cooking spray
  • 2 tablespoons sliced almonds, toasted
  • 3 tablespoons cocoa
  • ½ cup nonfat buttermilk

Directions

  • Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly, until gelatin dissolves.
  • Add 3 tablespoons of sugar and stir until dissolved. Add rice; stir until well blended. Chill until the consistency of unbeaten egg whites.
  • Fold in whipped topping, 1 tablespoon of liqueur and vanilla. Spoon into 4-cup mold coated with cooking spray. Cover and chill until firm.
  • To serve, unmold onto serving platter. Spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds.
  • Combine cocoa and remaining tablespoons of sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves. Stir in remaining tablespoon of liqueur; remove from heat.

Nutrition Facts

  • Calories 137
  • Total Fat 4g
  • Cholesterol 34mg
  • Sodium 1mg
  • Carbohydrates 23g
  • Protein 4g