BAVARIAN RICE CLOUD W/ BITTERSWEET CHOCOLATE SAUCE
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Contents |
[edit] Description
Makes 10 servings.
[edit] Ingredients
- 1 envelope unflavored gelatin
- 1 1/2 cups skim milk
- 3 tablespoons Sugar
- 2 cups cooked rice
- 2 cups frozen light whipped topping, thawed
- 1 tablespoon amaretto or other almond flavored liqueur
- 1/2 teaspoon vanilla extract
- Vegetable cooking spray
- bittersweet chocolate Sauce (recipe follows)
- 2 tablespoons sliced almonds, toasted
- bittersweet chocolate Sauce
- 3 tablespoons cocoa
- 3 tablespoons Sugar
- 1/2 cup nonfat buttermilk
- 1 tablespoon amaretto or other almond-flavored liqueur
[edit] 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 Sugar and stir until dissolved. Add rice; stir until well blended. Chill until the consistency of unbeaten egg whites. Fold in whipped topping, 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.
bittersweet chocolate Sauce: Combine cocoa and Sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until Sugar dissolves. Stir in liqueur; remove from heat.
