Bavarian Rice Cloud With Bittersweet Chocolate Sauce
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Almond flavored liqueur||1 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Cooked rice||2 Cup (32 tbs)|
|Frozen light whipped topping||2 Cup (32 tbs), thawed|
|Sliced almonds||2 Tablespoon, toasted|
|Bittersweet chocolate sauce||1⁄2 Cup (8 tbs)|
|Non stick cooking spray||1|
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 refrigerate until the consistency of unbeaten egg whites.
Fold in whipped topping, liqueur, and vanilla.
Spoon into 4-cup mold coated with nonstick cooking spray.
Cover and refrigerate until firm.