1 tbsp unflavored gelatin
2 tbsp cold water
1 1/2 cup non-fat milk
1/4 tsp salt
1/4 cup sugar
1/4 tsp vanilla
1/4 tsp almond extract
1 cup low-fat whipped topping
1/2 pt raspberries
Directions
Sprinkle gelatin over cold water to soften.
Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir
in softened gelatin until dissolved. Stir in vanilla and almond
extract. Chill until slightly thickened. Fold in whipped topping.
Spoon into stemmed glasses and chill until set.
Puree raspberries with remaining two tablespoons sugar and strain.
Spoon over chilled almond cream and serve. Makes four servings.
Each serving contains about: 147 calories; 213 milligrams sodium; 2
milligrams cholesterol; 3 grams fat; 26 grams carbohydrates; 6 grams
protein; 1.17 grams fiber.
Servings: 4 servings
Bavarian Cream With Raspberry Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; German; Sauce
The History of Recipes
It is possible to follow the history of written recipes way back into the distant past, certainly as far as early Egypt, and quite possibly further than that. In practice though, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts detailing recipes prepared by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvre, main course and dessert, something we still use today. He also recounts how the Roman chefs were skilled in the use of many spices and herbs, including many that are still in use today like basil, rue and dill. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the holy land, including rosemary and coriander. The introduction of these new tastes prompted an increase in publications on food, most of which are now in private libraries. For the centuries that followed, the powerful families of the West competed to lay on the most exotic meals, and consequentially the best cooks and their recipe collections increased in prestige. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and recording recipes common in their social group. By the time we get to the 20th century, cooking books were starting to become popular mostly due to more people being able to read, more spare time and disposable income. |
We hope you enjoy this Bavarian Cream With Raspberry Sauce recipe.
