Fruit Bavarian cream

Low calorie desert

Fruit Bavarian cream

Recipe for 4 servings (160 Kcal / serving )

25 min preparation time - 15 min cooking time

Ingredients

• 1/2 l (50 cl) of water

• 50 g of powered skimmed milk (5 well filled tablespoons)

• Sweetener*

• 3 egg yolks

• 200 g of 0% fat beaten cream cheese

• 2 gelatin sheets

• 1 teaspoon of vanilla extract

• 1 pinch of salt

• 200 g of fresh or frozen fruit : blueberries, raspberries, currant, pineapple,… (prefer seasonal fruit)

Make the custard

Heat the milk (water + powdered skimmed milk) with the vanilla

Separate the egg whites (don’t throw them out, they keep well when frozen. They can serve as ingredient in another recipe like meringue for example) from the egg yolks

Beat the yolks with the sweetener

Dilute slowly with the warm milk

Put in a pot and let the cream thicken on low heat, stirring constantly

Don’t let the cream boil

Soften the gelatine sheets in cold water. When they are soft, drain them and add them to the warm custard

Beat the cream cheese with a fork and add it to the warm custard

Optional : add the egg whites, beaten until stiff, with 1 pinch of salt

Option 1

Distribute the fruit in the bottom of ramekins and pour the cream on top

Put in the fridge for 1h30

Option 2

Pour the cream in a savarin mould

Before serving, dip the mould a few seconds in boiling water (unmold on the serving dish)

Garnish the centre with the fruit ( you can macerate the previously in alcohol)

*Use the thermostable sweetener if it’s used for cooking. If you do not wish to use a sweetener, you can use fructose sugar (400 kcal for 100 g ) or agave powder ( 392 kcal for 100 g ). They have a stronger sweetening power for a lower amount used so they are less caloric.

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