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Pineapple Ginger Bavarian

Ingredients
  Canned crushed pineapple in juice 8 Ounce, drained and liquid reserved (1 Can)
  Sugar free orange gelatin 1 Ounce (1 Package, 4-Serving Size)
  Sugar free ginger ale 1 Cup (16 tbs)
  Plain non-fat yogurt 1 Cup (16 tbs)
  Grated fresh ginger 3⁄4 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Sugar substitute 2 Teaspoon (1 Packet)
  Vanilla 1⁄4 Teaspoon
Directions

1. Combine reserved pineapple juice with enough water to equal '1/2 cup liquid. Pour into small saucepan. Bring to a boil over high heat.
2. Place gelatin in medium bowl. Add pineapple juice mixture; stir until gelatin is completely dissolved. Add ginger ale and half of crushed pineapple; stir until well blended. Add yogurt; whisk until well blended. Pour into 5 individual ramekins. Cover each ramekin with plastic wrap; refrigerate until firm.
3. Meanwhile, combine remaining half of crushed pineapple with ginger in small bowl. Cover with plastic wrap; refrigerate.
4. Just before serving, beat cream in small deep bowl on high speed of electric mixer until soft peaks form. Add sugar substitute and vanilla; beat until stiff peaks form.
5. To serve, top bavarian with 1 tablespoon whipped topping and 1 tablespoon pineapple mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Method: 
Blending
Ingredient: 
Chocolate
Interest: 
Healthy

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