Blueberry Bavarian

Blueberry Bavarian Discover how sublime low-fat dessert can be.

Quick look

  • prep 10 min    cook 15 min
  • serves 6

Instead of heavy cream and whole eggs, this lush dessert is made with low-fat milk, fat-free dry milk, and fat-free sour cream, bolstered with unflavored gelatin. The berries offer a bonus in the form of pectin, a cholesterol-fighting soluble fiber.


  • 1 cup low-fat (1%) milk
  • 1/4 cup fat-free dry milk
  • 2 packages (12 ounces each) frozen blueberries, thawed
  • 1/2 cup plus 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 cup fat-free sour cream
  • 1 packet unflavored gelatin
  • 1/4 cup cold water
  • 1/2 cup fresh blueberries

    How to make it  25 minutes

  • 1

    Combine milk and dry milk in small bowl and whisk until well blended. Place in freezer for up to 30 minutes.

  • 2

    Combine frozen blueberries, 1/2 cup sugar, and salt in medium saucepan over low heat. Bring to a simmer and cook until sugar has dissolved, berries have broken up, and mixture has reduced to 2 1/4 cups, about 10 minutes. Let cool to room temperature. Stir in 2/3 cup sour cream.

  • 3

    Sprinkle gelatin over cold water in heatproof measuring cup. Let stand 5 minutes to soften. Set measuring cup in small saucepan of simmering water and heat until gelatin has melted, about 2 minutes. Let cool to room temperature.

  • 4

    With an electric mixer, beat chilled milk until thick, soft peaks form. Beat in remaining 1 tablespoon sugar until stiff peaks form. Beat in gelatin mixture. Fold milk mixture into blueberry mixture.

  • 5

    Spoon into 6 dessert bowls or glasses. Chill until set, about 2 hours. At serving time, top each with a dollop of remaining sour cream and fresh blueberries.


Blueberries are brimming with cardioprotective nutrients including potassium, folate, magnesium, soluble fiber, and vitamin C. With the exception of a small loss of vitamin C, frozen blueberries retain all of the nutritive power of fresh berries.

Round Out the Meal
Serve blueberry or cranberry Bavarians at Thanksgiving or after a turkey dinner. This light dessert will perk you up after that holiday nap.

Healthy Cooking Tip

Add fat-free dry milk to low-fat milk and you’ll get a thick “super-milk” that, when well chilled, can be whipped like heavy cream. The mixture is stabilized with gelatin to keep it firm. For best results, chill the bowl and beaters before whipping the milk.

Nutritional Information(per serving)

  • Calories: 202
  • Fat: 1g
  • Saturated Fat: 0.5g
  • Cholesterol: 2mg
  • Sodium: 178mg
  • Carbs: 43g
  • Protein: 7g
  • Fiber: 3g

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