Bavarian Rice Cloud with Bittersweet Chocolate Sauce
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 almond-flavored liqueur
1/2
teaspoon vanilla extract
Vegetable cooking spray
Bittersweet Chocolate Sauce (recipe follows)
2
tablespoons sliced almonds, toasted
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. Cover and 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. Unmold onto serving platter. Spoon Bittersweet Chocolate Sauce over rice dessert. Sprinkle with almonds.
Bittersweet Chocolate Sauce
Ingredients
3
tablespoons sugar
3
tablespoons cocoa powder
1/2
cup low-fat buttermilk
1
tablespoon almond-flavored liqueur
Combine sugar and cocoa in small saucepan. Add buttermilk, mixing well. Place over medium heat; cook until sugar dissolves. Stir in liqueur; remove from heat.
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